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 :-)
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.
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