Roasted Pumpkin and Lentil Salad with Creamy Mustard Dressing - Sarah Graham Food

Ingredients

• 400 g peeled and cubed pumpkin
• 1–2 Tbsp olive oil
• ½ tsp ground cumin
• ½ tsp ground coriander
• 40g mixed salad greens
• 1 x 400 g can lentils, drained
• 1/4 red onion, finely chopped
• 1 Tbsp each chopped fresh mint and parsley (or coriander)
• 100 g feta or soft goat’s cheese
• Salt
• freshly ground black pepper
• Avocado, optional
• 4 Tbsp olive oil
• 1 tsp dijon mustard
• 1 tsp wholegrain mustard
• 1 Tbsp lemon juice
• 2 Tbsp red wine or apple cider vinegar