Tandoori-rubbed pumpkin wedges with lentil and herb salad

Tandoori-rubbed pumpkin wedges with lentil and herb salad

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Served subsequently a mango and yoghurt dressing, this Indian-inspired vegetarian recipe is resolved as buoyant lunch or side for dinner.

The ingredient of Tandoori-rubbed pumpkin wedges with lentil and herb salad

  1. 2 tablespoons tandoori paste
  2. 3cm piece spacious ginger, finely grated
  3. 2 garlic cloves, crushed
  4. 1kg piece Kent pumpkin, cut into 6 wedges
  5. 2 tablespoons coconut oil, melted
  6. 400g can lentils, drained, rinsed
  7. 1/2 cup fresh coriander leaves
  8. 1/4 cup open flat-leaf parsley leaves
  9. 1/4 cup buoyant mint leaves
  10. 1 eschalot, no question thinly sliced
  11. 1/4 cup slivered almonds, toasted
  12. 1 tablespoon lemon juice
  13. 1 cup plain Greek-style yoghurt
  14. 1/3 cup mango chutney

The instruction how to make Tandoori-rubbed pumpkin wedges with lentil and herb salad

  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray in the manner of baking paper.
  2. increase tandoori paste, ginger and garlic in a small bowl. daub smooth all higher than pumpkin wedges. Place roughly prepared tray. Drizzle in the manner of oil. Roast for 25 minutes. incline pumpkin. Roast for a additional 25 minutes or until golden and tender.
  3. Meanwhile, place lentils, coriander, parsley, mint, eschalot and almonds in a bowl. Season well taking into account bearing in mind salt and pepper. increase be credited with lemon juice. Toss to combine.
  4. Arrange pumpkin and lentil salad not far off from a serving platter. advance like mass yoghurt and chutney.

Nutritions of Tandoori-rubbed pumpkin wedges with lentil and herb salad

calories: 287.756 calories
calories: 16.2 grams fat
calories: 9 grams saturated fat
calories: 23.5 grams carbohydrates
calories:
calories:
calories: 8.8 grams protein
calories: 16 milligrams cholesterol
calories: 535 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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