INGREDIENTS

• 300g brown lentils (or use tinned lentils, drained and rinsed)
• 1 lemon, zest and juice
• 20g parsley
• 2 red chillies
• 30ml olive oil
• Large pinch black pepper
• Large pinch salt
• 180g red onion
• 100g wild rocket
• 800g whole pumpkin
• 80g reduced fat feta cheese
• 30ml lemon olive juice

METHOD

Soak the lentils in 1.5L of water overnight.

Bring a large pot of water to the boil and add the drained lentils. When lentils are al dente, add a large pinch of salt and continue to cook for another 10 minutes, then remove from the stove and strain through a fine colander or sieve. Run under cold water to cool down the lentils. Allow the lentils to drain in the colander.

Preheat the oven to 200°C. Peel the pumpkin and cut into 2cm thick wedges. Place the wedges on a tray, brush with olive oil, lightly season and roast for about 35 minutes until golden and soft.

Chop the red onion, chilli and parsley very fine and add to the drained lentils with 15ml olive oil. Add the lemon zest and lemon juice.

Lastly, season with salt and pepper.

Place washed wild rocket evenly around the platter top with lentils and arrange pumpkin on top of the lentil salad.

Crumble the feta cheese over the top, drizzle with lemon oil and serve.

Serves: 8-10, Preparation time: 20min, Cooking time: 35min

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