Name: Lebanese roasted pumpkin salad
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6
Ingredients: Lebanese spice mix; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 tablespoon honey; 1 cup (100g) walnuts; 2 kilogram jap pumpkin, cut into 2.5cm thick wedges; 1 large red capsicum (bell pepper) (350g), sliced thickly; 1 large red onion (300g), cut into wedges; 2 tablespoon olive oil; 400 gram canned lentils, drained, rinsed; 60 gram watercress; Yoghurt dressing; 1/2 cup (140g) greek-style yoghurt; 1/4 cup (60ml) olive oil; 1 tablespoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1 tablespoon honey

Lebanese roasted pumpkin salad

Looking for delicious and healthy vegetarian dinner ideas? Then don't go past this wholesome Lebanese roasted pumpkin salad - a tasty and nutritious crowd-pleasing dish!

Pumpkin, red capsicum and walnut salad — Lebanese roasted pumpkin salad.

Serves 6

Prep

35M

Cook

40M

Total

1H 15M

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Ingredients

Lebanese spice mix

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 tablespoon honey

1 cup (100g) walnuts

2 kilogram jap pumpkin, cut into 2.5cm thick wedges

1 large red capsicum (bell pepper) (350g), sliced thickly

1 large red onion (300g), cut into wedges

2 tablespoon olive oil

400 gram canned lentils, drained, rinsed

60 gram watercress

Yoghurt dressing

1/2 cup (140g) greek-style yoghurt

1/4 cup (60ml) olive oil

1 tablespoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1 tablespoon honey

Method

1.Preheat oven to 200°C. Line three oven trays with baking paper.

2.Make lebanese spice mix: Combine ingredients in a small bowl.

3.Bring honey to the boil in a small frypan over medium heat. Add walnuts and 1 teaspoon spice mix; toss gently to coat. Transfer to a tray; set aside to cool.

4.Place pumpkin on a tray and capsicum and onion on remaining tray. Drizzle with 2 tablespoons oil and remaining spice mix; toss to coat. Bake for 30 minutes or until capsicum and onion are tender; remove from oven.

5.Meanwhile, make yoghurt dressing: Combine ingredients in a small bowl; season to taste.

6.Serve roasted vegetables with lentils, watercress, nuts and yoghurt dressing.

Make extra spice mix and store in an airtight container for up to 1 month.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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