Dukkah Roasted Pumpkin Salad
roasted pumpkin salad.png

Prep + cook time 1 hour 15 minutes serves 6


2 tablespoons honey

100g walnuts

2kg kaboucha or green-skinned squash, cut into 2.5cm wedges

2 large red peppers (700g), deseeded, quartered

1 large red onion (300g), cut into wedges

2 tablespoons extra virgin olive oil

400g canned green lentils, drained, rinsed

60g watercress

1½ tablespoons dukkah

Yoghurt dressing

140g greek-style yoghurt

60ml extra virgin olive oil

1 tablespoon finely grated lemon rind

60ml lemon juice

1 tablespoon honey

1    preheat oven to 220°c/200°c fan. Line three oven trays with baking paper.

2    bring honey to the boil in a small frying pan over medium heat. Add walnuts and 1 teaspoon dukkah; toss gently to coat. Transfer to a tray; bake 5 minutes; set aside to cool.

3    place squash on another tray, and pepper and onion on remaining tray. Drizzle with 2 tablespoons oil and remaining spice mix; toss to coat. Bake for 30 minutes or until pepper and onions are tender; remove from the oven.

4    make yoghurt dressing.

5    serve roasted vegetables with lentils, watercress, nuts and yoghurt dressing.


Yoghurt dressing  

Combineingredients in a small bowl; season to taste.