Pumpkin {Lentil} Salad

I loved this.
Rory thought it was ok.
Next time I might make him some chicken on the side, then he might like it ! :)

Here's the recipe that I modified from one I found in a magazine.

1 kg pumpkin ... I like kent or butternut but any that is good for roasting would be fine.
1/3 cup orange juice
1/4 cup olive oil
2 tsp sugar
2 tsp moroccan seasoning
1/2 a red onion
2 cloves garlic, crushed
2 cans lentils
spinach and rocket mixture
feta

So .... spray your pumpkin with olive oil and roast in bite size pieces in a 200C oven - 20 minutes or so.

Make dressing by combining orange juice and 1/2 the olive oil, sugar and moroccan seasoning.

Heat remaining oil in a frying pan over med heat. Cook onion and garlic for a couple of minutes ~ until soft. Add lentils ... heat through.

In serving bowl, combine lentil mixture, pumpkin, greens, and feta. Top with dressing.

Serve with toasted turkish bread. I did ours in the sandwich press ... topped with olive oil and dukkah.

PS ... this was great as leftovers along side
a delicious omelet cooked by the omelet master - Rory !