Pumpkin, Lentil and Walnut Salad
Servings: 4 servings
Calories: 331kcal
Ingredients
- 500 g pumpkin
- 1 tbsp garlic infused olive oil goo
- 1 tsp red pepper flakes
- Freshly ground black pepper to taste
- 184 g* lentils rinsed and drained
- 1/2 tsp oregano
- 1/2 tsp thyme
- 50 g crumbled walnuts
- 4 large handfuls rocket
- Balsamic Dressing serves 6
- 6 tbsp balsamic vinegar balso
- 6 tbsp extra virgin olive oil
- 2 tsp wholegrain mustard
Instructions
- Preheat the oven to 175C
- Cover the pumpkin with goo, red pepper flakes and ground black pepper then bake for circa 35 minutes, until tender/cooked through, turning once.
- While the pumpkin is cooking wash and drain the lentils, put them in a saucepan with the oregano and thyme
- Put all the balso vinaigrette ingredients into a screw-top glass jar, put the lid on and shake well
- When there are only 5 minutes to go until the pumpkin is ready turn on the hob and heat up the lentils, stirring regularly (I do this for circa 4/5 minutes)
- Divide the washed rocket onto 4 plates/bowls. Divide the lentils, roasted pumpkin and walnuts.
- Drizzle with the balsamic dressing**
- Serve immediately, Enjoy!
Notes
*The personal low-FODMAP allowance for lentils is 46g. This serves 4, hence 184g is the maximum lentil allowance. If you're in phase two or not following a low-FODMAP diet you can up your lentils and use a whole can (265g)
I use 1 tbsp balso dressing per portion. You can use more if you like but be ware that (depending on the brand of balso used) the FODMAP allowance is 1 tbsp.