Healthy veggies and a touch of Middle Eastern spice make this lentil and pumpkin salad with zaatar dressing, a side you’ll enjoy no matter the occasion.

SERVES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the salad
250 g pumpkin, sliced
2 tbsp olive oil
Salt and pepper
1 cup brown lentils
1 cup rocket
For the dressing
¼ cup red-wine vinegar
¼ cup olive oil
3 tbsp zaatar
Salt and pepper

METHOD
1. Preheat oven to 200°C.
2. Drizzle the pumpkin with 1 tbsp oil, salt and pepper. Roast for 1 hour, until soft.
3. Cook lentils as per packet instructions and set aside.
4. Whisk all of the dressing ingredients until emulsified.
5. Arrange the pumpkin on a plate, scatter the lentils and rocket on top and pour over the dressing.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za