Roast Pumpkin, Feta and Lentil Salad

We promise you this salad is delicious and combines typical Autumn flavours.

INGREDIENTS (for 3 main courses)

3 fresh beets, uncooked and scrubbed

1 medium size pumpkin, cut in half and deseeded

2 cups of cooked lentils

1 red onion, sliced

3 medium sized tomatoes, cubed

small bunch of fresh dill, finely chopped

200g of feta cheese, crumbled

a few walnuts to sprinkle over the salads

3 tbsp Opus Oléa extra virgin olive oil, more to drizzle in the end

3 tbsp of balsamic vinegar

freshly ground black pepper and unprocessed sea salt to taste

METHOD

Line a baking sheet with baking paper and lightly oil the baking paper. Place the two halves of the pumpkin on it, cut side down.  Wrap your 3 beets in aluminum foil, seal well and place on baking sheet.  Sprinkle your cut onions on whatever space is left on your baking sheet and place in the middle of your oven at 180 degrees Celsius.  Leave to roast for about 40-45 min, until cooked through.  Remove from oven when done and allow to cool.  Once cooled, peel your vegetables and cube.

In a bowl combine the balsamic vinegar with the extra virgin Opus Oléa.  Toss with the cooked lentils, the roast red onion slices and the fresh dill.  Top with the pumpkin, tomato and beetroot cubes and very gently toss again.  Divide between plates and sprinkle with the crumbled feta cheese and the walnuts.  Season to taste and drizzle with some more Opus Oléa to taste.

This is a full-of-goodness main course salad that is as satisfying as it has multiple layers of flavours and textures.