Warm Roast Pumpkin and Puy Lentil Salad

Steps

1. Prep veggies Preheat oven to 230°C. Bring a small pot of salted water to the boil. Cut onion into wedges and dice tomato 2cm.
2. Cook lentils Cook lentils in pot of boiling water for 20–25 minutes, until just tender with a slight bite. Drain and rinse under cold water, set aside.
3. Roast veggies While lentils cook, toss yams with pumpkin and onion on a lined oven tray with a drizzle of oil and season. Roast for about 20 minutes, turning once to ensure even cooking. After 20 minutes, add tomato to tray with pumpkin and cook a further 5 minutes.
4. Finish salad Crumble feta and thinly slice semi-dried tomatoes, set aside. Add baby kale to a large bowl with pumpkin, onion, lentils and balsamic dressing. Toss to combine.
5. Serve salad with feta, semi-dried tomatoes and candied walnuts.