Ingredients List (Serves 5)
1 tbsp honey
75g walnuts
4 tsps dukkah
1 kg butternut squash or pumpkin, peeled and diced
1 large red bell-pepper, seeds and pith removed, diced
1 large red onion, sliced
2 tbsps olive oil
400g tin (240g drained weight) green lentils, drained and rinsed
1 large bag watercress
For The Yoghurt Dressing:
140g Greek yoghurt (use dairy free if preferred)
30ml extra virgin olive oil
2 tsps lemon rind, finely grated
1 tsp honey
40ml fresh lemon juice
Nutrition Info:
Per serving: 429 calories, 25g fat, 41g carbs, 10g protein
Preparation Instructions:
Preheat oven to 200°C/400°F. and line 2-3 large oven trays with foil
Pour the honey into a frying pan and place over a low heat
Add the walnuts and 2 tsps dukkah and stir well for one minute
Pour the mixture onto one of the baking trays and bake for 5 minutes
Leave to cool
Place the squash / pumpkin, red bell-pepper and onion onto the other baking tray
Sprinkle the remaining dukkah over the top
Add the olive oil and mix well to coat
Spread evenly over the trays
Roast the squash/pumpkin for 30-35 minutes, turning after 15 minutes of cooking time
Roast the onion and pepper for 25 minutes, turning after 15 minutes of cooking time
Mix the yoghurt ingredients in a bowl until well combined
Arrange the lettuce leaves and lentils in serving bowls
Top with the roasted vegetables, nuts and dressing