Roasted Pumpkin, Lentil & Almond Salad

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
• 1 tbsp extra virgin olive
• 1 can lentils
• 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

• 40ml extra virgin olive oil

• 30ml white wine vinegar

• 1 orange, juice squeezed

• 1 tbsp honey or maple syrup

• Hummus to serve (optional)

method

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.