Roast pumpkin & hazelnut salad

  • Vegetarian


400g peeled pumpkin or Coquina squash, cut into wedges
1 tbsp Farrington’s Mellow Yellow Rapeseed Oil
2 tsp chilli paste
2 tbsp soy sauce
1 tsp honey
½ x 25g parsley, chopped
50g hazelnuts, roughly chopped
250g essential Waitrose Kale
250g pack Waitrose Love Life Puy Lentils
3 tbsp fat free natural yogurt


1. Preheat the oven to 200°C, gas mark 6. Place the pumpkin wedges in a small roasting tin. Mix together the oil, chilli paste, soy, honey and half the parsley. Toss into the wedges, season and scatter over the hazelnuts. Bake for 15-20 minutes until tender.

2. Meanwhile, cook the kale in boiling water for 5 minutes, then drain well. Cook the lentils according to the pack instructions and mix with the kale and remaining parsley. Top with the pumpkin wedges, hazelnuts and any juices. Drizzle over the yogurt to serve. 

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes to 20 minutes
  • Total time: 25 minutes to 30 minutes 30 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,100kJ
Fat 27.4g
Saturated Fat 2.5g
Carbohydrate 41.6g
Sugars 16.2g
Protein 22.3g
Salt 2.2g
Fibre 15.3g

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This recipe was first published in Thu Sep 29 09:21:00 BST 2016.