Lentil & Roast Pumpkin Lettuce Cups
2/3 cup puy or green lentils – cooked
1 to 2 cups pumpkin – diced & roasted
1/3 small purple cabbage – finely shredded
1 to 2 medium beetroot – cut into match-stick size straws
Salt & pepper to taste
Tamari to taste
1 Iceberg lettuce (depending on size) – torn into cups and set aside (mini cos also works)
Himalayan pink salt & pepper to taste
Juice of 1 lemon
1/3 bunch finely chopped mint
1/3 bunch flat leaf parsley
Pre heat oven to 200༠C.
Toss diced pumpkin onto a tray with coconut or macadamia oil and season with salt and pepper and bake until golden.
Cook the lentils in 8 cups of water and simmer for about 10 minutes after they have come to a boil or are al dente soft. Then cool under running water and drain before mixing into the salad.
Prepare the rest of the ingredients while the lentils and pumpkin are cooking, then add the latter two ingredients into the rest of the salad – combine and spoon into the lettuce cups and serve with the dressing.
For the dressing
Combine all ingredients and then set-aside until ready to serve