Pumpkin, Barley & Lentil Salad
PREP 10 MIN•COOK 25 MIN
EF
NF
V
Number of servings
2
150g pumpkin cut into wedges
1 tsp olive oil
1⁄4 cup (50g) pearl barley (or quinoa if gluten-free) (or quinoa if gluten-free) rinsed
1⁄2 tin of lentils (400g tin) drained & rinsed
2 cups (60g) rocket
2 spring onions thinly sliced
40g feta crumbled
1⁄2 tbs pumpkin seeds (pepitas)
salt & pepper, to taste
Dressing
1 tsp olive oil
2 tsp balsamic vinegar
1⁄2 tsp wholegrain mustard
1⁄2 garlic clove finely minced
Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.
Place the pumpkin on the tray and rub with olive oil. Season with salt and pepper and roast for 20 minutes until golden and tender.
Meanwhile, cook the pearl barley in a saucepan of salted boiling water for 25 minutes until tender. Drain.
Whisk together all the ingredients for the dressing and season with salt and pepper. Place pumpkin wedges on plates, and scatter over pearl barley, lentils, rocket and spring onion.
Top with feta and pumpkin seeds to serve.
Energy (kJ)
1391 kJ / 332 cals
Protein
14.7 g
Fat
12.3 g
Sat. Fat
4.2 g
Carbs
35.3 g
Sugar
6.9 g
Fiber
9.6 g
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