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Roasted Carrot and Pumpkin Salad

Home  >  Inspire & Create  >  Spring Recipes  >  Roasted Carrot & Pumpkin Salad


RECIPE

Roasted Carrot & Pumpkin Salad

Prep

15 mins (+ cooling time)


Cooking

30 mins


Difficulty

Easy


Serves

4

Roasted Carrot & Pumpkin Salad

Ingredients

  • 600g Kent pumpkin, seeded, cut into thin wedges
  • 1½ tsp smoked paprika
  • 1½ tsp ground cumin
  • 2 bunches Dutch carrots†, ends trimmed
  • 1 lemon, zested, juiced
  • 1 orange, zested, juiced
  • ¼ cup (60ml) olive oil
  • 400g can brown lentils, rinsed, drained
  • 1 bunch watercress, sprigs picked
  • ½ cup coarsely chopped dill
  • 200g hommus
  • ½ cup (80g) smoked almonds, coarsely chopped
  • 100g goat’s cheese, crumbled

Method

  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange pumpkin in a single layer over 1 lined tray. Spray with olive oil spray. Sprinkle with ½ tsp of the paprika and ½ tsp of the cumin. Season. Roast the pumpkin, turning occasionally, for 25-30 mins or until just tender.
  2. Meanwhile, arrange the carrots in a single layer over the remaining lined tray. Spray with olive oil spray. Roast for 15 mins or until tender. Set aside to cool slightly.
  3. Place the remaining paprika and cumin in a small saucepan over low heat. Cook for 1 min or until aromatic. Remove from heat. Add the lemon juice, orange juice and oil to the pan and whisk to combine. Season.
  4. Place lentils, watercress and half the dill in a large bowl. Add half the lemon juice mixture and toss to combine.
  5. Spread the hommus evenly over a large deep serving platter. Spoon over the lentil mixture. Top with the pumpkin and carrots. Sprinkle with the almond and goat’s cheese.
  6. Drizzle the remaining lemon juice mixture over the salad. Sprinkle with the lemon zest, orange zest and remaining dill.

NUTRITION INFORMATION (PER SERVE)
Energy 2792kJ/668 Cals (32%) Protein 24g (48%) Fat 43g (61%) Sat Fat 8g (33%) Sodium 679mg (34%) Carb 37g (12%) Sugar 17g (19%) Dietary Fibre 16g (53%)