Spinach and rocket with curried lentils and pumpkin
As tasty as it is colourful, try this delicious vegetarian salad warm or chilled.
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
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.
Variation. Use finely sliced silverbeet or spinach leaves in place of the baby spinach or rocket.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.1g|