We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Roasted Pumpkin and Lentil Salad with Feta
Roasted Pumpkin and Lentil Salad with Feta

Roasted Pumpkin and Lentil Salad with Feta
A hearty and nutritious salad featuring seasonal pumpkin, protein-rich lentils, and creamy feta.
Roasted Pumpkin and Lentil Salad with Feta
Ingredients:
1
Servings
  • 300
    g
     pumpkin
  • 150
    g
     lentil
  • 100
    g
     feta cheese
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 20
    g
     parsley
  • 30
    g
     walnut
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Roasted Pumpkin and Lentil Salad with Feta
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the pumpkin, then toss with olive oil, salt, and pepper.
  3. Roast the pumpkin in the oven for 25-30 minutes until tender.
  4. Cook the lentils in boiling water for about 20 minutes until soft, then drain.
  5. Thinly slice the red onion and chop the parsley.
  6. In a large bowl, combine roasted pumpkin, cooked lentils, red onion, parsley, and crumbled feta.
  7. Drizzle with lemon juice and toss gently to combine.
  8. Top with chopped walnuts before serving.
Nutrition Per Serving 800 g Per 100g
Energy 808 kcal 101 kcal
Protein 34 g 4.3 g
Fibre 18 g 2.3 g
Salt 2 g 0.3 g
Sugar 12 g 1.5 g
Carbohydrates 85 g 10.6 g
Fat 42 g 5.3 g
  • 300
    g
     pumpkin
  • 150
    g
     lentil
  • 100
    g
     feta cheese
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 20
    g
     parsley
  • 30
    g
     walnut
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the pumpkin, then toss with olive oil, salt, and pepper.

Roast the pumpkin in the oven for 25-30 minutes until tender.

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

Thinly slice the red onion and chop the parsley.

In a large bowl, combine roasted pumpkin, cooked lentils, red onion, parsley, and crumbled feta.

Drizzle with lemon juice and toss gently to combine.

Top with chopped walnuts before serving.

Contact About
Privacy Policy Terms of Service Sitemap