Pumpkin and Lentil Salad | Reader's Digest New Zealand
Like most salads, this recipe is high in fibre, but the protein from the lentils, pistachios and cheese means that it is hearty and satisfying enough to be served on its own, or with bread, as a...
Ingredients
- 1/2 cup (100 g) puy or small blue-green lentils
- 1/2 cup (125 ml) salt-reduced vegetable or chicken stock
- 750 g (1 1/2 lb) pumpkin (winter squash), cut into chunks
- 2 tablespoons olive oil
- 1 cup (35 g) rocket (arugula)
- 5 sprigs fresh mint, leaves picked
- 1/2 cup (75 g) raw pistachios
- 1 tablespoon extra virgin olive oil
- juice of 1/2 lemon
- 2 teaspoons ground sumac
- freshly ground black pepper
- 125 g (4 oz) soft goat’s cheese
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