INGREDIENTS
1/2cup (100g) green or brown lentils, rinsed well*
1 onion, peeled and halved
2 cloves garlic, peeled and halved
*If you don't want to have the trouble of cooking the lentils, just buy a can and rinse well.
750g butternut pumpkin, seeds removed and cut into 3cm wedges
Olive oil spray
1 pkt (80g) baby rocket
200g feta, crumbled (You can use low fat feta if you're worried)
Dressing
1 tbs olive oil
2 tbs lemon juice
2 tsp Dijon mustard
METHOD
1. Preheat oven to 200°C. Place lentils, onion, garlic and 1/2 tsp salt in a medium saucepan over high heat with 4 cups of cold water. Bring to the boil, reduce heat to medium and simmer for 15-20 minutes or until lentils are tender. Drain and discard onion and garlic.
2. Place pumpkin on a baking tray lined with baking paper, spray lightly with olive oil and season with salt and pepper. Bake for 40-45 minutes or until golden.
3. Meanwhile, in a small bowl whisk oil, lemon juice and mustard until combined and season to taste. In a large bowl toss the warm lentils, pumpkin, rocket and crumbled feta together gently.
4. Divide between plates and drizzle with the dressing.
From: http://www.taste.com.au/recipes/14104/lentil+roast+pumpkin+feta+rocket+salad
