Recipe Ideas

VIDEO RECIPE – Roast Pumpkin, Lentil & Couscous Salad from @ThrivingOnPlants

Serves: 4
Cooking Time: 30 min

Product: Table of Plenty Lemon & Herb Dukkah

• 3 cups diced butternut pumpkin
• 1 tbsp Table of Plenty Lemon & Herb Dukkah
• 1 vegetable stock cube mixed with 1L water or 1L liquid vegetable stock
• 1 cup couscous (for a Gluten Free version you can use quinoa)
• 2 cups baby spinach
• handful of basil, chopped
• 400g (1 can) brown lentils, drained & rinsed
• 1 cup cherry or grape tomatoes, quartered
• ¼ cup sundried tomatoes
• ½ cup sunflower seeds
• juice of 1 lemon or lime
• Salt and pepper to taste

  1. Preheat your oven to 180’C
  2. Mix together pumpkin, Table of Plenty Lemon & Herb Dukkah and olive oil until combined, spread in a baking tray and bake in the oven for 40 minutes.
  3. Add the couscous to the vegetable stock and cover and sit for 10 minutes.
  4. Fluff up the couscous using a fork & set aside to cool.
  5. In a large bowl, combine the spinach, lentils, cherry tomatoes, basil, sunflower seeds, juice, salt and pepper and mix together.
  6. Add the couscous and the roasted pumpkin and mix.
  7. Enjoy!

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