• Easy
  • Serves 6
  • 35 mins prep
  • 40 mins cook

Lebanese roasted pumpkin salad

Triple tested. For your success every time.

Looking for delicious and healthy vegetarian dinner ideas? Then don't go past this wholesome Lebanese roasted pumpkin salad - a tasty and nutritious crowd-pleasing dish!

Ingredients

Lebanese spice mix

  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Lebanese roasted pumpkin salad

  • 2 tbsp honey
  • 1 cup (100g) walnuts
  • 2 kg jap pumpkin, cut into 2.5cm thick wedges
  • 1 large red capsicum (bell pepper) (350g), sliced thickly
  • 1 large red onion (300g), cut into wedges
  • 2 tbsp olive oil
  • 400 g canned lentils, drained, rinsed
  • 60 g watercress

Yoghurt dressing

  • 1/2 cup (140g) greek-style yoghurt
  • 1/4 cup (60ml) olive oil
  • 1 tbsp finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1 tbsp honey

Steps

Lebanese roasted pumpkin salad

  1. Preheat oven to 200°C. Line three oven trays with baking paper.
  2. Make lebanese spice mix: Combine ingredients in a small bowl.
  3. Bring honey to the boil in a small frypan over medium heat. Add walnuts and 1 teaspoon spice mix; toss gently to coat. Transfer to a tray; set aside to cool.
  4. Place pumpkin on a tray and capsicum and onion on remaining tray. Drizzle with 2 tablespoons oil and remaining spice mix; toss to coat. Bake for 30 minutes or until capsicum and onion are tender; remove from oven.
  5. Meanwhile, make yoghurt dressing: Combine ingredients in a small bowl; season to taste.
  6. Serve roasted vegetables with lentils, watercress, nuts and yoghurt dressing.

Average rating

11 ratings
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