Pumpkin, Beet & Lentil Salad

Ingredients

400g pumpkin, peeled and cubed
2 medium beetroots, peeled and cubed
¼ cup pepitas
¼ cup extra virgin olive oil
2 tsp dried thyme
400g tin brown lentils, drained
100g rocket
2 tbsp maple syrup
2 tsp seeded mustard
3 tbsp lemon juice
Salt and pepper to taste

Method

• 1 Preheat the oven to 190C and line a large baking tray with baking paper.
• 2 Spread the pumpkin and beetroot over the baking tray and then drizzle with 1 Tbsp Extra Virgin Olive oil, dried thyme and season with salt and pepper.
• 3 Roast for 30mins.
• 4 Add the pepitas to the baking tray and return to the oven for 5mins. Remove from the oven and allow to cool for 10mins
• 5 Meanwhile make the dressing by combining the remaining oil, maple syrup, lemon juice and mustard in a bowl and whisk to combine.
• 6 Meanwhile make the dressing by combining the remaining oil, maple syrup, lemon juice and mustard in a bowl and whisk to combine. In a large salad bowl combine the roast vegetables, pepitas, lentils and rocket. Then drizzle over dressing.