Pumpkin Beetroot and Lentil Salad
Looking for a healthy and nutritious salad? Look no further, pumpkin beetroot and lentil salad makes the best root-vegetable salad ever.
Ingredients
- ½ medium size pumpkin
- 1 can brown lentils
- 3 medium beetroot
- 1 bunch fresh parsley
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
Dressing
- 1 tbsp whole grain mustard
- ½ lemon juice
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tsp agave syrup
Instructions
- Dessed, peel and chop the pumpkin into bite size cubes.
- Transfer to a lined baking sheet and drizzle with olive oil, salt and paprika. Mix well and bake in the preheated 200C oven for about 30-35 minutes until golden brown.
- Meanwhile in a small bowl or jar mix all the dressing ingredients and set aside.
- Chop the beetroot and add to a serving bowl together with drained brown lentils.
- Add cooked pumpkin, chopped parsley and pour over the dressing.
- Mix evenlly and serve it! Enjoy!