Spiced pumpkin and lentil salad

This is a delicious, fibre-filled salad that doesn't take long to prepare. Using tinned lentils and leftover roast pumpkin will make it even faster!  I like to make a batch for my lunch during the week as it will keep for 3-4 days in the fridge.  The crunch of the seeds and little hint of mint, cinnamon and allspice are very tasty, and the yoghurt adds a little creaminess.  The harissa gives a little kick, if you like that kind of thing :-)

INGREDIENTS:

• 300g pumpkin, cut into 2cm cubes, roasted
• 1 c cauliflower florets, steamed
• 1 c brown lentils, soaked and cooked (or use a 400g tin)
• 2 large onions, sliced thinly
• 1 red capsicum, sliced thinly
• 1-2 tablespoons vegetable oil
• 1/4 c sunflower seeds
• 1/4 c pepitas
• 1/2 c fresh mint, chopped finely
• 1 tsp cinnamon
• 1/2 tsp allspice
• pinch saffron (if you have it)
• dollop of greek yoghurt and squeeze of harissa paste to serve

METHOD:

Heat oil in a pan and saute the onions and capsicum on medium heat for 10-15 minutes, or until caramelised.  Remove approximately 1/3 onions and keep aside.

Add cinnamon, allspice, saffron and seeds to the pan and cook gently for a few minutes until the spices become fragrant.

Turn off the heat and gently combine the cooked lentils, roasted pumpkin, steamed cauliflower and mint with the onions.

Serve salad on a plate, topped with reserved onions, a dollop of yoghurt and squeeze of harissa paste if you like it.