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Lentil and Roasted Pumpkin Salad with Goat Cheese
Lentil and Roasted Pumpkin Salad with Goat Cheese

Lentil and Roasted Pumpkin Salad with Goat Cheese
A hearty salad featuring seasonal pumpkin, lentils, and creamy goat cheese.
Lentil and Roasted Pumpkin Salad with Goat Cheese
Ingredients:
1
Servings
  • 200
    g
     lentil
  • 300
    g
     pumpkin
  • 100
    g
     goat cheese
  • 100
    g
     arugula
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Lentil and Roasted Pumpkin Salad with Goat Cheese
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the pumpkin into cubes and place on a baking sheet.
  3. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes until tender.
  4. Cook the lentils in boiling water for about 20 minutes until tender, then drain.
  5. In a large bowl, combine roasted pumpkin, cooked lentils, arugula, and crumbled goat cheese.
  6. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  7. Pour the dressing over the salad and toss gently to combine.
  8. Serve immediately.
Nutrition Per Serving 700 g Per 100g
Energy 661 kcal 94 kcal
Protein 30 g 4.3 g
Fibre 15 g 2.1 g
Salt 1 g 0.1 g
Sugar 10 g 1.4 g
Carbohydrates 70 g 10.0 g
Fat 30 g 4.3 g
  • 200
    g
     lentil
  • 300
    g
     pumpkin
  • 100
    g
     goat cheese
  • 100
    g
     arugula
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the pumpkin into cubes and place on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes until tender.

Cook the lentils in boiling water for about 20 minutes until tender, then drain.

In a large bowl, combine roasted pumpkin, cooked lentils, arugula, and crumbled goat cheese.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Serve immediately.

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