Preparation: 5 minutes / Cooking Time: 25 minutes / Serves: 4
500g diced pumpkin
1 bunch of carrots, ends trimmed
2 tbsp olive oil
1 orange, zested and juices
1 tbsp wholegrain mustard
1 tbsp maple syrup
1 tbsp apple cider vinegar
250g pkt cooked baby beetroot, quartered
1/2 cup (80g) whole almonds, toasted, coarsley chopped
400g can lentils, rinsed and drained
1 cup flat-leaf parsley leaves
Step 1: Preheat your oven to 200c. Link a baking tray with baking paper and arrange the pumpkin and carrots on tray, drizzle with 2 tsp of oil. Season and put in the oven to roast turning them occasionally for 20/25 minutes or until the pumpkin is tender.
Step 2: While this is roasting, place the orange zest, orange juice, mustard, maple syrup, vinegar and remaining oil in a screw top jar. Shake well and season.
Step 3: Arrange the pumpkin mixture, beetroot, sprout, almonds, lentils and parsley on a serving platter and then drizzle with the dressing.
Read the original recipe here
Image taken from the same source.