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Roasted pumpkin with haloumi, crispy lentils and coriander dressing
Mains
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Roasted pumpkin with haloumi, crispy lentils and coriander dressing

Brighten up a dull winter day with this bright, fresh and mouthwatering roasted pumpkin with haloumi, crispy lentils dish. High in fibre, this vegetarian recipe has an easy option to make it vegan.
Serves: 4
Time to make: 1 hr 15 mins
Hands-on time: 15 mins
Total cost: $11.32 / $2.83 per serve

(at time of publication)

Variations

Make it vegan: Replace haloumi with marinated tofu.

HFG tip

Puy lentils are sometimes referred to as French-style or French-green lentils, and are available from supermarkets.

You might find you don’t need to use all the crispy lentils for this dish. They can be stored in a glass jar for 2-3 days and are tasty added to salads or eaten as a snack.

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Photographer: Melanie Jenkins

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