The Australian Women’s Weekly Food

Goodness on a plate

DUKKAH ROASTED PUMPKIN SALAD

PREP + COOK TIME 1¼ HOURS SERVES 6

2 tablespoons honey
1 cup (100g) walnuts
1½ tablespoons dukkah
2kg jap pumpkin, cut into 2.5cm thick wedges
2 large red capsicum (700g), quartered
1 large red onion (300g), cut into wedges
2 tablespoons extra virgin olive oil
400g canned lentils, drained, rinsed
60g watercress

YOGHURT DRESSING

½ cup (140g) greek yoghurt
¼ cup (60ml) extra virgin olive oil
1 tablespoon finely grated lemon rind
¼ cup (60ml) lemon juice
1 tablespoon honey

1 Preheat oven to 220°C/200°C fan. Line three oven trays with baking paper.

Bring honey to the boil in a small frying pan over medium heat. Add walnuts and 1 teaspoon dukkah; toss gently to coat. Transfer to a tray, bake for 5 minutes; set aside to cool.

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