10 - 20 mins
Quick, easy and delicious. Why not try this Halloween-themed salad with a Greek twist from Paul at award-winning organic farm and veg delivery company East Coast Organics in East Lothian?
300g pumpkin, cubed.
1 can of green lentils, drained
1 red onion
Handful of rocket leaves
250g Feta, cubed
½ tsp cumin
½ tsp coriander
¼ tsp chilli powder (optional - to taste)
¼ tsp cinnamon (optional)
Roughly dice the onion and fry in olive oil on a medium-low heat until translucent.
Add pumpkin and spices. Mix well and cook for 5-6 mins, until pumpkin begins to get soft, but not mushy.
Add leaves to pan and stir for 1 minute.
Add lentils and the juice from the lemon and stir gently until heated through and well combined.
When hot, add cubed Feta and grate in half of the lemon zest.
Season to taste.
Serve either hot or cold.