RECIPE | Dukkah roasted vegetable & lentil salad

Serves: 6

Prep + cook time: 1 hour 15 minutes

Yoghurt dressing:

125ml (½ cup) thick plain yoghurt

60ml (4 tbsp) olive oil

15ml (1 tbsp) finely grated lemon rind

60ml (4 tbsp) lemon juice

15ml (1 tbsp) honey

Salt and black pepper, to taste

Other ingredients:

30ml (2 tbsp) honey

100g (1 cup) walnuts

25ml (5 tsp) readymade dukkah

2kg pumpkin, cut into 2.5cm wedges

2 large red peppers, seeded and quartered

1 large red onion, cut into wedges

30ml (2 tbsp) olive oil

1 x 400g can lentils, drained and rinsed

A handful of watercress

Method:

1. Preheat oven to 220°C. Line three oven trays with baking paper.
2. Combine dressing ingredients, mix well and set aside.
3. Bring honey to the boil in a small pan over medium heat. Add walnuts and 1 tsp of the dukkah and toss to coat. Transfer to a lined baking tray, bake for 5 minutes and set aside to cool.
4. Place pumpkin on the second baking tray and peppers and onion on the third tray. Drizzle with the oil, sprinkle with remaining dukkah and bake for 30 minutes or until all vegetables are tender.
5. Serve the roasted vegetables with the lentils, honey-roasted nuts, watercress and yoghurt dressing.