Roast pumpkin and lentil salad with lemon and sumac labneh
Roast pumpkin and lentil salad with lemon and sumac labneh is a healthy and filling vegetarian meal to have for lunch or dinner. It can also be served as part of a shared meal.
Servings 2 as a main
Equipment
- oven
Ingredients
- 1/2 butternut pumpkin
- canned lentils drained
- salad leaves
- labneh
- lemon
- sumac
- salt and pepper
- drizzle of extra virgin olive oil
- eggs optional
- coriander leaves
Instructions
- Pre-heat oven to 200°C (180°C fan-forced).
- Peel and cut pumpkin in 1cm slices. Place on a baking tray lined with wax paper. Bake until golden brown, about 20 minutes.
- While the pumpkin cooks, rinse and drain lentils. If using eggs, cook them to your liking (I recommend soft- or hard-boiling them).
- When pumpkin is ready, remove from oven and let cool slightly.
- Zest the lemon using a microplane or fine grater. Mix labneh with lemon zest and sumac.
- Arrange salad leaves, lentils and pumpkin on plates or bowls. Season with salt, pepper, lemon juice and a drizzle of olive oil.
- Add labneh and eggs (if using) to salads and enjoy.