Warm Roast Pumpkin and Puy Lentil Salad with Candied Walnuts

Steps

1. Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Cook lentils in pot of boiling water for 20-25 minutes, until just tender with a slight bite. Drain and rinse under cold water then set aside.
2. While lentils cook, prepare the rest of the meal. Peel and dice pumpkin 1-2cm and cut onion into 1-2cm thick wedges.
3. Toss pumpkin and onion on prepared tray with a drizzle of oil and season. Roast for about 15 minutes, until tender. Turn halfway to ensure even cooking. In a small bowl mix walnuts, honey and oil together.
4. When pumpkin has finished cooking, push veggies to one side of tray, add walnuts and cherry tomatoes and cook a further 5 minutes. Allow to cool slightly.
5. Crumble feta and thinly slice semi-dried tomatoes. Set both aside. Mix all dressing ingredients together in a small bowl. Add rocket to a large bowl, along with roast pumpkin, onion and cooked and drained lentils. Toss to combine.
6. To serve, divide pumpkin and Puy lentil salad between bowls. Scatter over roasted cherry tomatoes. Sprinkle over feta, semi-dried tomatoes and candied walnuts then drizzle over dressing.