Roasted pumpkin lentil and broccoli salad

  • Ready in: 35 minutes
  • Serves: 4
  • Complexity: easy


  • 650g pumpkin, diced up into small squares
  • 500g broccoli, cut into small florets
  • 2 x 400g cans lentils, drained and well rinse


  • 1/2 cup low-fat plain yoghurt (I used Chobani) 
  • 1 tablespoon tahini
  • 1-2 tbs warm water
  • pinch of salt and cracked pepper
  • half a teaspoon cumin (or any herbs you like, coriander would also work well)


  • Preheat oven to 180°C. Line a large baking tray with baking paper. Put the diced pumpkin on the tray, spray with a little oil and season with ground pepper. Bake for about 25-30 minutes or until tender.

-While the pumpkin is cooking:

  • Boil the broccoli for a few minutes until bright green and tender but crisp. Drain well.
  • In a small bowl combine yoghurt, tahini, cumin, salt/pepper and add 1–2 tablespoons of warm water to thin the sauce to your liking, whisk together.
  • In a large bowl place the baked pumpkin, broccoli and lentils and gently stir through combining everything together. 
  • Drizzle the dressing over the salad before serving


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