Save to your scrapbook
Roast pumpkin & hazelnut salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in Thu Sep 29 09:21:00 BST 2016.