This gourmet salad brings together satisfying lentils and chickpeas, fresh juicy tomatoes and cucumber and sweet roasted pumpkin, all with a tangy yoghurt dressing.
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|
|Healthy Fats & Oils||0.5|
|Total fat||8.1 g|
|- Saturated fat||1.2 g|
|Total carbohydrates||48.6 g|
|- Total sugars||22.7 g|