Roasted Pumpkin and Lentil Salad

Ingredients

• 600 g Pumpkin, seeded, peeled, diced
• 200 g Lentils, boiled, MRSJP
• 100 g Arugula, raw
• 100 g Feta, reduced fat
• 15 ml Balsamic vinegar
• 1 tbsp Extra-virgin olive oil
• 1 tsp Caraway seeds, ground
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat oven to 200°C (400°F).
2. Toss diced pumpkin with olive oil, cumin, salt, and pepper. Roast for 25-30 minutes until tender.
3. In a large bowl, combine cooked lentils, roasted pumpkin, and arugula.
4. Drizzle with balsamic vinegar and top with feta cheese.