Spiced Roast Pumpkin with Lentil Tabouli

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(6)
Main Meals (Dinners)|Vegetarian
2 peopleServes
2
Prep   10 min
Cook   20 min

This gourmet salad brings together satisfying lentils and chickpeas, fresh juicy tomatoes and cucumber and sweet roasted pumpkin, all with a tangy yoghurt dressing.

  • Pumpkin, any type, 3 cup(s) diced, skin on
  • Olive oil, 1 teaspoon(s)
  • Cumin seeds, 2 teaspoon(s)
  • Lentils, canned, drained, 1 x 400g can(s), rinsed
  • Cucumber, 1 cup(s) chopped
  • Tomato, 1 cup(s) chopped
  • Parsley, 1 cup(s)
  • Fresh mint, 1 cup(s)
  • Natural yoghurt, low fat, ½ cup(s)
  • Tahini, 2 teaspoon(s)
  • Lemon juice, 2 teaspoon(s)
  • Honey, 1 teaspoon(s)
  • Chickpeas, canned, no added salt, ½ x 400g can(s) (drained)

Method

Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place the pumpkin on the tray, drizzle over the olive oil and sprinkle with cumin seeds and a pinch of salt and pepper if you wish. Roast for 15-20 minutes, or until cooked through.

Meanwhile, combine the lentils, chickpeas, cucumber, tomato, parsley and mint in a large bowl.

Combine the yoghurt, tahini, lemon juice and honey in a small bowl. Divide the lentil tabouli between serving plates. Top with the pumpkin and drizzle over the dressing to serve.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.1
Bread & Cereals0
Vegetables3.4
Fruit0
Dairy0.3
Healthy Fats & Oils0.5
Indulgences0.2
Calories398
Protein21.5 g
Total fat8.1 g
- Saturated fat1.2 g
Total carbohydrates48.6 g
- Total sugars22.7 g
Fibre20.4 g
Sodium285 mg

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