Lentil And Roasted Pumpkin Dinner Salad Recipe

About this recipe

A hearty and gluten-free vegetarian salad featuring roasted pumpkin, lentils, and a tangy tahini dill dressing. Perfect for a satisfying dinner solution.

Ingredients

• 25 g Parsley
• 200 g Pumpkin Diced
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 400 g Red Cabbage
• 250 ml Coco Mama Coconut Milk
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 20 Ltr Rice Vinegar Mizkan Suehiro Su
• 5Ltr Vittorio Pomace Olive Oil
• 1 kg Puro Healthy Salt (Sendha Namak)
• 500 g Whole Farm Premium Kabuli Chana (Big Size)

Instructions

1. 1. Preheat the oven to 200°C (400°F). Peel and cube 2 cups of pumpkin, then toss with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. 2. While the pumpkin is roasting, prepare the dressing. In a small bowl, whisk together 2 tablespoons coconut milk, juice of 1 lemon, 2 tablespoons rice vinegar, 1/4 cup olive oil, 1 clove garlic (minced), and 1/2 cup chopped parsley. Season with salt to taste.
3. 3. In a large mixing bowl, combine 2 cups cooked kabuli chana, 1 cup shredded red cabbage, and 1 grated carrot. Toss gently to mix.
4. 4. Once the pumpkin is roasted, let it cool slightly and add it to the lentil mixture. Drizzle the parsley dressing over the salad and toss to coat evenly.
5. 5. Garnish with 1/2 cup chopped parsley and serve immediately. Pair with gluten-free flatbreads or enjoy on its own for a wholesome dinner.