Pumpkin and Lentil tahini Mustard Salad

This pumpkin salad is such a brilliant use of pumpkin. Use it in lunch boxes or as a side salad.


Oven 200c


  • 1tbps oil


  • 300g pumpkin


  • 1 tin green lentils


  • 1 red onion, thinly sliced


  • Handful leaves


  • Dressing – 2tbsp olive oil


  • 1tbsp apple cider vinegar


  • 1tbsp tahini


  • 1tsp French mustard


  1. Toss the chopped pumpkin in oil and cook in the oven for 30mins until soft.
  2. Meanwhile make the dressing by mixing all the ingredient together.
  3. Once the pumpkin cools, toss with the lentils, onion and leaves and toss in the dressing.

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