This is a delicious super easy recipe for the whole family to enjoy. The sprinkle of goat’s fetta to garnish is optional and this can easily become a plant-based favorite by leaving this out. It combines, lentils brown rice, nuts and seeds to provide a healthy protein hit. Pomegranate seeds are rich in antioxidants, great for the gut and provide a nice burst of flavor.
- ½ bunch basil, chopped
- ½ bunch continental parsley, chopped
- 1 400g tin lentils, rinsed and drained
- 1 cup of brown rice, cooked and set aside to cool
- ½ a cup of pepitas, chopped
- ½ cup sunflower seeds
- ½ cup tamari almonds, chopped
- Small red onion finely diced
- Seeds of 1 large (or two small) pomegranates
- Small amount of goat’s fetta to garnish
- 2 small butternut pumpkins, cut in half lengthways
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of pumpkin
- 1 tablespoon of pure maple syrup
- Olive oil spray
- Salt and pepper to season
- 4 tablespoons of virgin cold pressed olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon of pomegranate syrup (or use any juice left over from the removal of the pomegranate seeds)
- Salt and pepper
Preheat oven to 160 degrees in a fan forced oven
Place butternut pumpkin on a baking tray, spray with olive oil and sprinkle with cumin, coriander and generous grind of seas salt and freshly ground black pepper
Cook for 45 minutes, or until pumpkin is browning and easily pierced with a sharp knife.
Remove from the oven and lightly drizzle with maple syrup and return to the oven for a further 10 minutes, or until golden brown.
Remove from the oven and allow to cool
Combine all salad ingredients in a bowl and toss to combine.
Top warm roast pumpkin with salad, drizzle with dressing and garnish with a small amount of goat’s fetta and a few sprigs of fresh basil