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  • Australian Women’s Weekly NZ

    Modern salads

    Sep 11, 2019 6 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR
    STYLING
    by
    SOPHIA YOUNG

    Dukkah roasted pumpkin salad

    SERVES 6 PREP AND COOK TIME 1 HOUR 15 MINUTES

    2 tablespoons honey
    1 cup (100g) walnuts
    1½ tablespoons dukkah
    2kg pumpkin, cut into 2.5cm-thick wedges
    2 large (700g) red capsicums, deseeded and quartered
    1 large (300g) red onions, cut into wedges
    2 tablespoons extra-virgin olive oil
    400g canned lentils, drained and rinsed
    60g watercress

    YOGHURT DRESSING

    ½ cup (140g) Greek-style yoghurt
    ¼ cup (60ml) extra-virgin olive oil
    1 tablespoon finely grated lemon rind
    ¼ cup (60ml) lemon juice
    1 tablespoon honey

    1 Preheat oven to 220°C (200°C fan-forced). Line three oven trays with baking paper.

    2 Bring honey to the boil in a small frying pan over medium heat. Add walnuts and 1 teaspoon of the dukkah; toss gently to coat. Transfer to a tray; bake 5 minutes; set aside to cool.

    Place pumpkin on another tray, and capsicum and onion on remaining tray. Drizzle veges with 2 tablespoons oil and remaining

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