Preparation time: 20 minutes
Cooking time: 30-40 minutes
- 1/2 cup uncooked black beluga (or puy) lentils
- 350g organic pumpkin, skin on, diced in 2cm squares
- 2 medium organic beetroots (350 – 400g approx), skin on, diced in 2cm squares
- 3 tablespoons extra virgin Australian olive oil
- salt and pepper, to taste
- 1 tablespoon balsamic vinegar
- 1 tablespoon pomegranate molasses
- 1 bunch (or 150g approx) rocket (or baby spinach leaves)
- 1 ripe medium avocado, diced
- 30g low fat Australian feta
- Start by cooking the black beluga lentils: Rinse lentils, then transfer to a medium sized pot and cover with plenty of boiling water (from your kettle). Cook for 20 minutes, or test until the lentils are soft but firm. Drain and allow to cool.
- Heat oven to 200 degrees. Line a large baking tray with greaseproof paper. Place pumpkin and beetroot in a large bowl. Drizzle over 1 tablespoon of oil and sprinkle with a pinch of salt and your preferred quantity of pepper. Toss vegetables to coat, then spread onto tray and bake in oven for 30-35 minutes or until softened and brown.
- Place remaining 2 tablespoons of oil, balsamic vinegar and pomegranate molasses in a jar and shake well. Pour dressing over cooked lentils, mix to coat, then set aside. Wash and dry rocket. Set aside.
- When ready to serve, in a large flat salad bowl layer rocket (or spinach), roasted pumpkin and beetroot, 3/4 of the lentils and top with the avocado. Crumble the feta cheese over the top. Scatter with the remaining lentils and drizzle any leftover dressing over the salad. Serve with barbecued fish, chicken, meat, tofu or veggie burgers. Enjoy!
If you can’t find black beluga or puy lentils (which are now grown in Australia), as a last resort, use 1/2 cup brown (or sometimes called green) lentils or use 1 x 400g tin brown lentils, drained and rinsed, then mix directly with dressing.
Recipe kindly provided by the 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Caroline Trickey, NSW.