Roasted pumpkin and lentil salad with yoghurt and feta dressing | New World

Ingredients

• 400 g prepared pumpkin*, cut into thin wedges
• 1 medium red onion, cut into wedges
• 1 tsp Gregg's Ground Cumin
• 1 tsp Gregg's Ground Coriander
• 1 Tbsp olive oil
• ½ cup (125g) Greek Style Nanatural unsweetened Yoghurt
• 50 g feta, crumbled
• Handful mint leaves, chopped
• Juice ½ lemon
• ½ x 120g bag baby spinach leaves
• 400g can Wattie's Lentils in Springwater, rinsed and drained