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    Roast pumpkin & hazelnut salad

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    Roast pumpkin & hazelnut salad

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

    Serves: 2


    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. 

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