Spiced Roast Pumpkin with Lentil Tabouli
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 & Cereals | 0 |
| Vegetables | 3.4 |
| Fruit | 0 |
| Dairy | 0.3 |
| Healthy Fats & Oils | 0.5 |
| Indulgences | 0.2 |
| Calories | 398 |
| Protein | 21.5 g |
| Total fat | 8.1 g |
| - Saturated fat | 1.2 g |
| Total carbohydrates | 48.6 g |
| - Total sugars | 22.7 g |
| Fibre | 20.4 g |
| Sodium | 285 mg |