Roasted pumpkin, lentil, rocket and walnut salad

Ingredients

For 1 serving

• Pumpkin250 g
• Cooked lentils150 g
• Arugula40 g
• Walnuts12 g
• Red onion30 g
• Rye bread1
• Extra virgin olive oil8 g
• Balsamic vinegar1 teaspoon
• Fresh sageto taste
• Saltto taste

Contains: gluten, nuts, sulphites,

In season: September – December

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Peel the pumpkin, scoop out the seeds and fibres and cut it into wedges about 2 cm thick; peel the red onion and cut it into wedges. Toss them with half the oil, the sage leaves and a pinch of salt, spread on the tray and roast for 25 minutes, turning halfway, until the pumpkin is soft and caramelised.
3. Meanwhile rinse and drain the lentils and warm them in a pan over medium heat for 2 minutes, stirring, until hot; roughly chop the walnuts and wash the rocket.
4. Combine the rocket, lentils, pumpkin and onion and dress with the remaining oil and the balsamic vinegar.
5. Finish with the walnuts and serve with the rye bread.