recipe: Roast Pumpkin and Lentil Salad

This dish is very simple, but really yummy and quite filling, plus is full of good things for you!

Serves 4:

1kg pumpkin, 2 tsp cumin, 1x 400g can lentils drained & rinsed, 1/3 cup dried cranberries, 1 tbsp toasted pepitas (sunflower seeds), 2 tbsp thyme leaves, 100 g baby spinach, 2 tsp grated lemon rind, 1/4 cup lemon juice, salt and pepper to season

1. Pre-heat your oven to 180C. Wrap the pumpkin entirely in aluminium foil, place in a bakin gtray and bake for about an hour, turning every 20 minutes - it might take a bit more or less to be completely cooked - you can chop the pumpkin in small cubes and roast it like that instead if you are strong enough to chop one of those babies!;
2. In a bowl, place lentils, spinach leaves, lemon rind and mix well;
3. When the pumpkin is cooked, chop its flesh into small cubes. Season with cumin and add it to the salad bowl;
4. Add cranberries, pepitas, thyme and lemon juice. Season with salt and pepper, mix and make sure seasoning is even and serve;