Roast Pumpkin, Feta and Lentil Salad
We promise you this salad is delicious and combines the typical earthy Autumn flavours and jewel colours.
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Cooking tools:
- Baking sheet
- Parchment paper
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Spoon
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 3 fresh beets, uncooked and scrubbed
- 1 medium size pumpkin, cut in half and deseeded
- 2 cups of cooked lentils
- 1 red onion, sliced
- 3 medium sized tomatoes, cubed
- small bunch of fresh dill, finely chopped
- 200g of feta cheese, crumbled
- a few walnuts to sprinkle over the salads
- 3 tbsp Opus Oléa extra virgin olive oil, more to drizzle in the end
- 3 tbsp of balsamic vinegar
- freshly ground black pepper and unprocessed sea salt to taste
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