Roasted Pumpkin and Lentil Salad with Feta and Yoghurt Dressing

dish.co.nz

JaimeC

I'm a foodie, a chowhound, a gastronaut, and I love to cook!

1½ kilograms butternut or crown pumpkin, peeled, seeded and cut into large chunks

olive oil

sea salt and ground pepper

subheading: FETA AND YOGHURT DRESSING:

1½ cups thick plain yoghurt

100 grams creamy feta

3 to 4 cloves garlic, crushed

2 tablespoons each olive oil and tahini

finely grated zest 1 lemon

1 tablespoon lemon juice

subheading: To serve:

400-gram tin brown lentils, drained and rinsed

150 grams creamy feta

1 small red onion, thinly sliced

2 tablespoons each toasted pine nuts and sesame seeds

2 tablespoons fresh dill

chilli flakes, for sprinkling

Directions at dish.co.nz

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