Creamy butternut pumpkin with lashes of spicy Sriracha yoghurt make for a fantastic salad year-round.

Serves
4

Preparation

15min

Cooking

45min

Skill level

Easy
By
Average: 4.5 (4 votes)
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Ingredients

  • 2 small butternut pumpkin, peeled and cut into wedges
  • 2 small red onions, quartered with the root left intact
  • 1 tbsp rapeseed oil
  • 1 tsp ground cumin
  • 11 tsp red chilli flakes
  • 1 tsp smoked paprika
  • 2 fennel bulbs, thinly sliced
  • 1 400 g tin Puy lentils, drained and rinsed
  • 1 400 g tin chickpeas, drained and rinsed
  • 2 tbsp toasted seeds, such as sesame, pumpkin and sunflower

Coriander salsa

  • 2 tbsp extra-virgin olive oil
  • large handful of coriander, plus extra to garnish
  • 1 green chilli, finely chopped
  • zest and juice of 1 lime
  • sea salt

Sriracha yoghurt

  • 6 tbsp natural yoghurt
  • 1 tsp sriracha hot sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat the oven to 200˚C (180°C fan).

 

2. Place the squash and red onion quarters into a large roasting tin and drizzle with oil. Sprinkle over the cumin, chilli flakes and smoked paprika and mix until completely coated. Roast in the oven for 45 minutes until the squash is tender and slightly caramelised.

3. For the salsa, whizz the oil, coriander, chilli and lime zest and juice together in a food processor until completely combined. Set aside. Prepare the sriracha yoghurt by stirring together the yoghurt and hot sauce. Season with salt and pepper and set aside.

 

4. Mix together the fennel, lentils and chickpeas in a large bowl and then stir in half the coriander salsa.

 

5. Divide the fennel, lentil and chickpea mixture between four plates and top with the roasted squash and onions. Add a dollop of sriracha yoghurt and the remaining coriander salsa. Finally sprinkle with toasted seeds and scatter with coriander leaves.