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  • The Australian Women’s Weekly Food

    Goodness on a plate

    Aug 31, 2020 4 minutes

    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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