Serves 4

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INGREDIENTS

8 roma tomatoes, halved

3 Tbsp. balsamic vinegar

500g pumpkin, peeled and cut into 2-3cm cubes

Olive oil cooking spray

150g salt reduced haloumi cheese, sliced (~0.5-1cm thick)

100g rocket

¾ cup canned brown lentils, rinsed and drained well

1 small yellow capsicum, thinly sliced

½ small red onion, thinly sliced

1 Tbsp. extra virgin olive oil

Cracked black pepper

 

METHOD

1. Lay tomatoes on baking tray skin side down. Drizzle with ~2 Tbsp. balsamic vinegar (retain 1 Tbsp. for the salad dressing). On a separate baking tray, lay the pumpkin cubes and lightly spray with oil. Place both trays in pre-heated oven at 160°C for 60minutes. Allow to cool slightly before adding to the salad.

2. Meanwhile cook haloumi slices in griddle pan over medium-high heat for 1-2minutes each side. Set aside and keep warm.

3. Toss together the rocket, lentils, roasted tomatoes, pumpkin, capsicum, red onion, haloumi, and 1 Tbsp. balsamic vinegar and extra virgin olive oil. Season with black pepper.

 

PER SERVE: 1380kJ, protein 19g, total fat 13.8g (sat. fat 5.1g), carbs 27g, fibre 9g, sodium 646mg, low GI