Spiced Pumpkin & Lentil Salad
This gourmet salad combines tender lentils with roasted pumpkin, infused with our Chilli Charged Honey for a delightful blend of sweetness and spice.
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
Veggies
- 1 Cup Walnuts
- 1 - ½ kg Kent Pumpkin, chopped into wedges
- 1 Red Capsicum, thickly sliced
- 1 Red Onion, cut into wedges
- 2 Tbsp Rich Glen Signature Extra Virgin Olive Oil (EVOO)
- 1 Tbsp Rich Glen Chilli Charged Honey
- 400g Lentils, rinsed and drained
- Rocket to serve
Spice Mix
- ½ Tbsp Cajun Spice
- ½ Tbsp Cumin
- ½ Tbsp Smoked Paprika
Directions
- Preheat the oven to 180°C.
- Line 2 baking trays with paper and set them aside.
- Mix the spices together in a small bowl and set aside.
- Add pumpkin to one tray and the red onion and capsicum to the other.
- Drizzle with 1 ½ Tbsp RG EVOO and half the spice mix, then toss to coat the veggies well.
- Place them into the oven to cook for 30-40 minutes, or until the veggies are just tender.
- While the veggies are cooking, add the walnuts to a medium bowl, drizzle with ½ Tbsp RG EVOO and the RG Chilli honey, then sprinkle the remaining spice mix over the walnuts. Toss to combine.
- In a medium pan, cook the walnuts for 3-4 minutes or until they are golden and fragrant, then set them aside.
- Once the veggies are cooked, place them onto a serving platter, add the lentils, and gently mix to combine.
- Sprinkle with the chili walnuts, garnish with rocket, and serve.
