Pumpkin, Lentil and Feta Salad - World Vegetarian Day
This seasonal autumn salad is a nourishing blend of whole foods to fuel your body and delight your taste buds. It’s perfect for celebrating World Vegetarian Day.
Packed with plant-based protein, high in fibre, antioxidants and heart-healthy fats.
The natural sweetness of roasted pumpkin and honey is perfectly complemented by the tang of mustard and the creaminess of feta, making it both satisfying and nutrient-dense. A filling and delicious salad that works beautifully as a main course or a side dish.
Ingredients
1 small sweet Delica pumpkin, cut into slices
1 can cooked lentils, rinsed & drained
80g rocket
1/2 red onion, finely sliced
2 tbsp parsley, finely chopped
1 tbsp mint leaves, finely chopped
100 g feta cheese, crumbled
3-4 tbsps of dried cranberries
75g pecans
Sea Salt
2 tablespoons of the Governor EVOO
Honey Mustard Dressing
3 tbsp the Governor evoo
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tbsp honey
2 tbsp apple cider vinegar
Sea salt
Method
- Preheat the oven to 180°C (gas mark 4). Place the pumpkin on a large roasting tray. Drizzle with olive oil, season with salt, and toss well. Roast for about 30 minutes until softened.
- Meanwhile, heat a frying pan over medium heat and toast the pecans for 5-7 minutes, stirring occasionally. Set aside.
- Make the dressing by placing the olive oil, mustard, honey, vinegar, salt, and pepper into a bowl and whisking until emulsified.
- Assemble the salad. In a large bowl, combine the rocket, lentils, roasted pumpkin, dried cranberries, red onion, feta, fresh herbs and pecans.
- Drizzle the dressing over the salad and toss gently to combine.
