Roast Vegetable and Lentil Salad
You can't beat the classic pumpkin, walnut and balsamic salad flavours. Enjoyed warm or cold, this salad is great for winter.
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Cooking tools:
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Spoon
- Serving platter
Ingredients
- 1 tin of lentils, drained
- 700g pumpkin, sliced
- 2 fresh beetroot, cubed
- 1 onion, sliced
- 2 tablespoons olive oil
- 60g spinach
- A handful of cherry tomatoes, halved
- 1/4 cup walnuts toasted and crushed
- 1/4 cup chopped fresh herbs (I used coriander and parsley)
- 2 tablespoons Pure Delight Hemp Seed Oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- salt
- pepper
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