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Roast Pumpkin Spinach Lentil Salad
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Estimated cost
approx. €2.66Value of ingredients usedWhole packs may cost more on the first shop.
The cost estimate uses typical low prices in Germany and is not a live offer.
Deutschland
Shopping in Germany
- The remaining ingredients are usually available in German supermarkets or discount stores.
Examples from current ranges: dmBio Quinoa · dmBio Asia-Sortiment · REWE Edamame · REWE Granatapfelsirup · dmBio Tahin
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Ingredients for this size
Complete lunch · 600 g approximate serving
- 220 g Hokkaido pumpkin
- 170 g cooked green lentils
- 100 g cottage cheese
- 80 g baby spinach
- 40 g red onion
- 15 g pumpkin seeds
- 20 ml lemon juice
- 10 g Dijon mustard
- 5 g rapeseed oil
Step by step
Method
- 1
Preheat the oven to 210°C conventional.
- 2
Wash, deseed and dice the pumpkin, spread it on a tray with the oil and roast for 25 minutes, turning halfway.
- 3
Rinse and thoroughly heat the lentils, then allow them to cool until warm.
- 4
Whisk the lemon juice and mustard with 2 tbsp water.
- 5
Combine the spinach, lentils and onion, add the warm pumpkin and cottage cheese, drizzle with dressing and scatter over the seeds.