Salad with Roasted Pumpkin
A vegetable dish that will even convince avid meat-eaters that its worth trying a vegetarian option from time to time.
Details
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
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100 g Lentils, raw
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0.5 teaspoons Salt, table
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1 piece Onion, raw
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2 pod Garlic, fresh
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750 g Pumpkin, raw
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80 g Seeds, pumpkin
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1.5 spoons Oil, olive
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1 pinch Salt, table
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1 pinch Spices, pepper, white
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200 g Cheese, feta
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80 g Arugula
polivka
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2 spoons Oil, olive
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1 spoon Lemon, fresh, without shell
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2 teaspoons Mustard
Steps
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Turn on the oven and preheat it to 200°C. Peel the onion and garlic. Rinse the lentils thoroughly and drain. Wash the pumpkin, peel it, cut it in half, remove the seeds, and slice it into chunks.
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Line a baking tray with parchment paper, place the pumpkin chunks and pumpkin seeds on it, drizzle with olive oil, season with salt and pepper. Mix well with your hands. Place the tray in the preheated oven and bake for 40 to 45 minutes until the pumpkin softens and turns golden brown.
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Place the lentils, onion, garlic, and half a teaspoon of salt in a pot. Add 4 cups of cold water and place on the stove. Heat on high until the water boils. Reduce the heat, cover the pot with a lid, and cook for 15 to 20 minutes until the lentils soften. Remove the onion and garlic from the pot. Drain the lentils and keep them warm.
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Crumble the cheese with a fork. Clean, wash, and drain the spinach. Cut the roasted pumpkin into cubes. In a small bowl, prepare the dressing: mix oil, lemon juice, and mustard until well combined.
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Gently mix the warm lentils, pumpkin, seeds, spinach, cheese, and dressing in a bowl. Serve on plates and enjoy.
Nutrition Information (Per 100g)
- Calories: 122.73 kcal
- Fat: 6.61 g
- Saturated Fat: 0.79 g
- Carbohydrates: 11.37 g
- Sugars: 1.15 g
- Protein: 5.11 g
- Fiber: 3.08 g
Advice
Spinach can be replaced with arugula.