Lebanese roasted pumpkin salad recipe

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!

Ingredients

Lebanese spice mix
1 tspsweet paprika
1 tspground cumin
1 tspground coriander
1 tspground cardamom
1/2 tspground cinnamon
1/2 tspground nutmeg

Lebanese roasted pumpkin salad
2 tbs phoney
1 cup(100g) walnuts
2 kgjap 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 tbspolive oil
400 gcanned lentils, drained, rinsed
60 g watercress

Yoghurt dressing
1/2 cup(140g) greek-style yoghurt
1/4 cup(60ml) olive oil
1 tbspfinely grated lemon rind
1/4 cup(60ml) lemon juice
1 tbsphoney

Steps

Lebanese roasted pumpkin salad

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.

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

Recipe by The Australian Women's Weekly