Spiced pumpkin, lentil, and goat cheese salad

Ingredients for Spiced pumpkin, lentil, and goat cheese salad

• 110gFrench green lentils*

• 1200g1-inch pieces peeled seeded sugar pumpkin or butternut marrow (from about one 2-pound whole pumpkin)

• 3 tablespoons olive oil, divided

• 1 teaspoon ground cumin

• 1 teaspoon hot smoked Spanish paprika**

• 0.5 teaspoons sea salt

• 450gbaby rocket

• 120gsoft goat cheese, crumbled

• 60mlthinly sliced mint leaves

• 1 tablespoon red wine vinegar

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 191°C. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking tray; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking tray with rocket, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Available at some supermarkets and at specialty foods stores.

** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.