Ingredients (Serves 6)

• 400g can chickpeas, drained and rinsed thoroughly under cold running water
• 400g can lentils, drained and rinsed thoroughly under cold running water
• 800g butternut pumpkin, peeled, deseed and cut into 2cm cubes
• 1 medium red capsicum, diced into cubes
• 1 large Spanish onion, chopped
• 1 large lemon, rind grated and juiced
• ½ cup chopped coriander leaves
• 1 tsp ground coriander
• 1 tsp ground cumin
• Olive oil spray
• Baking paper

Method

Step 1: Preheat oven to 200°C. Line a large roasting pan with a sheet of baking paper. Combine pumpkin ground coriander and cumin in a large bowl. Transfer to baking tray and allow to roast for 20 minutes or until pumpkin is tender. Allow to cool for 10 -15 minutes.

Step 2: Combine pumpkin, chickpeas, lentils, capsicum, onion, chopped coriander, lemon rind and juice in a large bowl. Mix well by tossing ingredients.

Best served on a bed of rocket or baby spinach.

Nutritional Guide - Per Serve
Energy: 313cal
Protein: 18g
Fat: 3g
Energy: 960kj
Carbohydrate: 42g
Sodium: 257mg