1 tin of lentils, drained
700g pumpkin, sliced
2 fresh beetroot, cubed
1 onion, sliced
2 tablespoons olive oil
A handful of cherry tomatoes, halved
1/4 cup walnuts toasted and crushed
1/4 cup chopped fresh herbs (I used coriander and parsley)
2 tablespoons Pure Delight Hemp Seed Oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 clove garlic, minced
salt and pepper to taste
Across two trays spread the pumpkin, beetroot and onion, cover with olive oil, salt and pepper and roast in the oven at 200° for 20-25 minutes or until cooked and golden. To make the dressing, add all the ingredients into a bowl and mix until combined.
To assemble the salad, lay the spinach on the base of your dish and layer your tomatoes, lentils, roasted veg then garnish with the nuts and herbs before drizzling your dressing.