​Lebanese roasted pumpkin salad

Ingredients
Lebanese spice mix

• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

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Lebanese roasted pumpkin salad

• 2 tbsp honey
• 1 cup  (100g) walnuts
• 2 kgjap pumpkin, cut into 2.5cm thick wedges
• 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

​Yoghurt dressing

• 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

Steps

1. Preheat oven to 200°C. Line three oven trays with baking paper.
2. Make lebanese spice mix: Combine ingredients in a small bowl.
3. 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.
4. 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.
5. Meanwhile, make yoghurt dressing: Combine ingredients in a small bowl; season to taste.
6. 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.

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