1 large red capsicum (bell pepper) (350g), sliced thickly
1 large red onion (300g), cut into wedges
2 tbsp olive oil
400 g canned lentils, drained, rinsed
60 g watercress
1/2 cup (140g) greek-style yoghurt
1/4 cup (60ml) olive oil
1 tbsp finely grated lemon rind
1/4 cup (60ml) lemon juice
1 tbsp honey
Preheat oven to 200°C. Line three oven trays with baking paper.
Make lebanese spice mix: Combine ingredients in a small bowl.
Bring honey to the boil in a small frypan over medium heat. Add walnuts and 1 teaspoon spice mix; toss gently to coat. Transfer to a tray; set aside to cool.
Place pumpkin on a tray and capsicum and onion on remaining tray. Drizzle with 2 tablespoons oil and remaining spice mix; toss to coat. Bake for 30 minutes or until capsicum and onion are tender; remove from oven.
Meanwhile, make yoghurt dressing: Combine ingredients in a small bowl; season to taste.
Serve roasted vegetables with lentils, watercress, nuts and yoghurt dressing.
Tips Make extra spice mix and store in an airtight container for up to 1 month.