I love this warm salad, the pumpkin is beautifully flavoured with Desert Flakes and the goat cheese melts to dress the salad leaves... yum! I make this, or some sort of variation, quite often. I also have a warm chicken salad that I'll share soon for the meat-eaters out there!
Ingredients
1/4 medium butternut pumpkin, seeded & cubed
2 tablespoons Outback Pride Desert Flakes
1 tablespoon extra virgin olive oil
1 400g tin lentils, rinsed & drained well
100gm goat’s cheese or Persian Fetta
Mixed lettuce leaves
1 tablespoon pepitas
Method
1. Steam or microwave pumpkin until lightly cooked.
2. Heat oil over medium heat in a non-stick frypan. When hot, add pumpkin and Outback Pride Desert Flakes, tossing occasionally until browned on edges.
3. Place washed mixed leaves in a salad bowl and add pumpkin. Throw in the drained lentils and
goat’s cheese or fetta. Toss gently so that the cheese melts slightly and creates a dressing.
4. Scatter the pepitas (pumpkin seeds) over to
serve.
Serves 3-4.
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