Serves: 2
Prep time:
| Kent Pumpkin, Skin On (1/4 Large) | 900 g |
| Olive Oil | 2 tbs |
| Moroccan Spice Blend | 1 tbs |
| Ground Cinnamon | 1/2 tsp |
| Cayenne Pepper | Pinch |
| Canned Lentils, Drained, Rinsed | 400 g |
| Green Onions, Thinly Sliced | 2 |
| Medjool Dates, Pitted, Sliced (6) | 100 g |
| Dry Roasted Smoked Almonds, Roughly Chopped | 1/2 cup |
| Flat Leaf Parsley Leaves | 1/2 cup |
| Small Mint Leaves | 1/4 cup |
| Green Goddess Dressing | 120 mL |
Method
- Preheat the oven to 220°C fan forced. Grease a large roasting. Cut the pumpkin into 4 thick wedges. Arrange in the pan in a single layer.
- Combine oil, spice blend, cinnamon and cayenne, season with salt. Spoon over the pumpkin, turn to coat. Roast for 40-45 minutes, turning after 30 minutes or until the pumpkin is golden and tender. Cool 10 minutes.
- Pour 80mL of the Birch & Waite Green Goddess Dressing into a bowl. Add the lentils, green onions, dates, almonds and herbs. Season with salt and pepper. Stir gently to combine.
- Transfer pumpkin to serving plates. Spoon over the lentil mixture. Drizzle with extra Birch & Waite Green Goddess Dressing. Serve.
Explore Our Recipes
Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.
