Spinach and rocket with curried lentils and pumpkin

As tasty as it is colourful, can be served warm or cool.


Serves 4

1 Tbsp canola oil
1-2 tsp curry powder
1 onion, peeled and diced
1 x 400g can lentils, drained and rinsed
freshly ground black pepper, to taste
2 cups baby spinach and rocket leaves
1 cup roast diced pumpkin
1 Tbsp olive oil
1 Tbsp orange juice
rocket leaves.


Heat oil in a heavy-based pan.
Add curry powder and onion and cook, stirring, for 3-5 minutes.
Add the lentils and pepper and heat through.
Arrange spinach and rocket on a plate, mix olive oil and orange juice and drizzle over and pour over lentil mixture.
Top with pumpkin and rocket and season to taste.