Spiced Pumpkin Feta Lentil Salad
Quick, easy and delicious a great way to use up leftover squash, lentils, greens and feta.
- Total Time: 15min
- Serves: 4
Ingredients
- 1 1/4 cups pumpkin, cubed.
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon chilli powder (optional - to taste)
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1 heaping cup feta, cubed
- Handful of arugula leaves
- 1 lemon
- 1 red onion
- 1 can of green lentils, drained
- Olive oil
Instructions
- Roughly dice the onion and fry in olive oil on a medium-low heat until translucent.
- Add pumpkin and spices. Mix well and cook for 5-6 mins, until pumpkin begins to get soft, but not mushy.
- Add leaves to pan and stir for 1 minute.
- Add lentils and the juice from the lemon and stir gently until heated through and well combined.
- When hot, add cubed feta and grate in half of the lemon zest.
- Season to taste.
- Serve either hot or cold.
