Ingredients
- 600g pumpkin, cut into 4 large wedges, seeds removed
- 4 tbsp extra virgin olive oil (EVOO)
- 1 tsp sumac
- 1 x 400g can no-added-salt chickpeas, drained and rinsed
- 1⁄4 cup gluten free tahini
- 1 lemon, zested and juiced, 1 tbsp separated for the dressing
- Freshly cracked black pepper, to taste
- 1 cup baby spinach leaves
- 1⁄2 can no-added-salt brown lentils, drained and rinsed
- 2 tbsp fresh lemon thyme leaves, to garnish
Method
- Preheat oven to 180°C and line a baking tray with baking paper. Lay the pumpkin wedges on the tray with space between each wedge. Drizzle with 1 tbsp EVOO and sprinkle with sumac. Roast for 30-40 minutes until golden brown and easily pierced with a fork. Remove from the oven and allow to cool.
- Meanwhile, make the hummus by placing chickpeas, tahini, lemon zest, all but 1 tbsp lemon juice and freshly cracked black pepper to taste in a blender and puree until smooth. Add water, if necessary, to achieve a soft, spreadable consistency.
- To make the dressing, whisk together 3 tbsp EVOO and remaining 1 tbsp lemon juice.
- Toss the spinach, lentils and thyme leaves together.
- Assemble by spreading hummus on the base of a serving platter. Add roasted pumpkin wedges and scatter with spinach salad. Drizzle the dressing over the salad.
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Tips
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Nutrition Per Serving
