Singapore Women's Weekly

Modern Salads


Prep and Cook 75 mins | Serves 6

2 tbsps honey
1 cup (100 g) walnuts
2 kg Japanese pumpkin/kabocha squash, cut into 2.5 cm thick wedges
2 large (700 g) red capsicum, deseeded, quartered
1 large (300 g) red onion, cut into wedges
2 tbsps extra virgin olive oil
400 g canned lentils, drained, rinsed
60 g watercress
1½ tbsps dukkah (available at Redmart and Sasha’s Fine Foods)


½ cup (140 g) Greek-style yoghurt
¼ cup (60 ml) extra virgin olive oil
1 tbsp finely grated lemon rind
¼ cup (60 ml) lemon juice
1 tbsp honey

1. Preheat oven to 220 C (200 C fan-forced). Line three

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