Spiced Pumpkin Feta Lentil Salad
Quick, easy and delicious a great way to use up leftover squash, lentils, greens and feta.
Ingredients
Method
- 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.
