Ingredients
Method
- Preheat the oven to 200˚C/400˚F. Line 2-3 large oven trays with foil.
- Pour the honey into a frying pan and place over low heat. Add the walnuts and 2 tsp dukkah and stir well for one minute.
- Pour the mixture onto one of the baking trays. Bake for 5 minutes. Leave to cool.
- Place the squash/pumpkin, red bell pepper, and onion onto the other baking trays. 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. Serve.
- Store any leftover nuts in an airtight container for up to 2 weeks. Store any remaining salad in an airtight container and refrigerate for up to 2 days.
Video
Notes
Serves 5
Per serving:
- 429 calories
- 25 g fat
- 41 g carbs
- 10 g protein
