Seems to be anytime I open my computer there’s pumpkin flavour something jumping down my throat, it is
fall Autumn after all for the other half of the world. I haven’t done any scientific research but I’m pretty sure it’s only America who goes batshit crazy over pumpkins. Maybe Starbucks is to blame here? Either way, the basic bitch in me wanted to join in the fun, even if it’s from the other side of the world.
Okay so it’s coming into Summer in Australia (read it’s really f’n hot) which means pumpkin soup or pumpkin spiced lattes just aren’t going to work. Instead, I made a Spiced Pumpkin, Wild Rice and Lentil Salad, perfect for these warmer months and even better for entertaining.
Let’s break this Spiced Pumpkin, Wild Rice and Lentil Salad down
The star of the dish (pumpkin if you didn’t know) is rubbed down with a spice mix made of Turmeric, Smoked Paprika, Cumin, Chilli Flakes and Salt and Pepper. Before being roasted to make it all soft and caramelised. If you or anyone you know can’t handle spice omit the chilli flakes – although you will be missing out.
The base of this Spiced Pumpkin, Wild Rice and Lentil Salad is jammed packed with a ton of healthy shit and a ton of plant-based protein, this will give them pumpkin to talk about ;)!
- Wild Rice – has a ton of fibre, lot’s of vitamin C, high in phosphorus (good for bones).
- Lentils – source of protein, a natural source of folate and manganese, full of fibre.
- Red onion-rich in chromium (helps lower blood sugar), natural blood thinner, full of polyphenols (help fight free radicals)
- Rocket – it’s a leafy green, do I need to say more? Full of vitamin C, K and A, contains fibre, folate, and iron and is super low in calories so eat up!
Toss all that together and drizzle with a gorgeous honey mustard dressing. Top with pumpkin, chopped almonds and dollops or natural yogurt and you have a Spiced Pumpkin, Wild Rice and Lentil Salad. Everyone will be bowing down to you because you’ll be a domestic goddess after serving it up.
- 1 pumpkin, seeds removed and cut into wedges
- 1 tsp cumin
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- salt and pepper
- 1 can lentils
- 1 cup wild rice, cooked according to package
- 1 red onion, thinly sliced
- 2 cups rocket
- 1/4 almonds, crushed
- natural yogurt
- 1 lemon, sliced in half
- 3 cloves of garlic, roasted and the diced
- 2 tsp english mustard
- 2 tsp honey
- 1/2 cup olive oil
Preheat oven to 180°c.
Line a baking tray with foil. Add the pumpkin and drizzle with oil, sprinkle over all the spices and toss together to cover each piece. Spread the pumpkin into a single layer, add lemon wedges and garlic bulb. Cook in the oven for 40 minutes, flipping halfway through.
When the pumpkin is almost cooked start to cook the wild rice according to packet instructions. When cooked add in the lentils and stir through until heated.
Make dressing by mixing all the ingredients in a bowl until smooth
To serve mix together wild rice, lentils, onion and rocket. Add a little dressing and stir through. Place salad mixture on serving platter, place pumpkin over the top. Add dollops of natural yogurt all around and sprinkle over crushed almonds. Enjoy!