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

The post Healthy lentil and pumpkin salad with zaatar dressing appeared first on MyKitchen.

It’s time to vamp up that nutritional content with this lovely warm winter salad. We know Brussels sprouts may not seem to be the most glamorous veggie, but they are having a huge moment in the foodie spotlight these days, appearing in fine dining dishes in restaurants the world over. This Brussels sprout salad is a favourite of ours as a side dish to complement a meaty meal.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
2 tbsp olive oil
2 red onions, peeled and thinly sliced
1 tbsp balsamic vinegar
250g Brussels sprouts, halved
½ tsp chilli flakes
410g tin brown lentils, drained and rinsed
½ cup walnuts, toasted

METHOD
1. Preheat oven to 200°C.
2. Heat 1 tbsp olive oil in a pot over medium heat. Add the onions and fry for 2 minutes, stirring. Then add the vinegar and reduce the heat to low. Cook for another 45 minutes, stirring occasionally, until dark brown and caramelised.
3. Toss together the Brussels sprouts, chilli and 1 tbsp oil. Roast for 20–25 minutes, tossing after 10 minutes, until dark brown.
4. Mix the caramelised onions and lentils. Top with the Brussels sprouts and walnuts, serve warm.

The post Warm lentil and Brussels sprout salad appeared first on MyKitchen.