Roasted Pumpkin, Lentil & Almond Salad

Full of Veg

Prep Time: 15 Cook Time: 60 Total Time: 75 Difficulty: Easy Servings: 4 Source:

Ingredients

Salad:

60g baby spinach, roughly chopped

250g pumpkin, chopped into small pieces

180g brussels sprouts, chopped in half

400g canned chickpeas, drained, rinsed and dried with some paper towel

2 tablespoons extra virgin olive

300g puy lentils, rinsed & drained

100g currants, soaked in boiling water for 10 seconds

60g roasted almonds, roughly chopped

15g mint

15g parsley

1 pomegranate, seeds removed

Sea salt

Black pepper


Dressing:

80ml extra virgin olive oil

60ml white wine vinegar

1 orange, juice squeezed

1 tbsp honey or maple syrup


Hummus to serve (optional)

Directions

Step 1
- Preheat the oven to 200℃/180℃ (fan).
- Place the pumpkin and brussels sprout pieces on a large roasting tray.
- Place the chickpeas on a separate roasting tray.
- Drizzle both trays of ingredients with olive oil and season them well. Mix everything together using your hands.
- Roast the chickpeas for 20-25 minutes and the vegetables for about 30-35 minutes, ensuring they're cooked through. (The pumpkin might need a bit more time.)
- If desired, you can also roast the almonds for approximately 15 minutes alongside the other ingredients.

Step 2
- Place a medium-sized pot of water onto boil.
- Once boiling, add the lentils to the pot and turn down to a gentle simmer.
- Cook for about 12-14 minutes.
- Drain and run through cold water.

Step 3
- In a large bowl: Add the spinach, lentils, roasted brussels sprouts, roasted pumpkin, crispy chickpeas, currants, and herbs (optional).
- Season well and toss the salad together.
- Then add the pomegranate seeds.

Step 4
- For the dressing: mix all ingredients in a small bowl or jug and season well.
- Add half to the salad and toss well.

Step 5
- Serve up the salad into bowls and dollop over some hummus.