Pumpkin and Cauliflower Lentil Salad

Prep time: 20 mins
Cooking time: 30 mins
Serves: 4-6
(Nut free and Gluten free)

Ingredients:

1/4 kent pumpkin, peeled and sliced
1/2 cauliflower, sliced
1 tin lentils, drained
1/2 cup raisins
Small bunch of parsley, chopped
1/2 red onion thinly sliced    
1/2 sunflower seeds 
3/4 cup boiling water 
1/4 cup nutritional yeast 
2 tsp wholegrain mustard 
Juice of 1/2 lemon 
1 tbsp olive oil + extra for drizzling 
1 tsp fresh cracked black pepper 
1 tsp salt
2 tbsp dukkah (optional)

Method:

Preheat the oven to 190.

Pour the boiling water over the sunflower seeds and set aside to soak for at least 15 mins.

Place the pumpkin and cauliflower on a baking tray and spread evenly.

Drizzle with a few tablespoons of olive oil and bake for 25 mins or until soft and lightly golden. 

While your veggies are cooking, prepare the remaining ingredients. I like to soak the raisins in boiling water just for a couple of minutes to slightly soften them. Slice the onion as thin as possible and roughly chop the parsley.

Add the nutritional yeast, mustard, lemon juice, olive oil, salt and pepper to the soaking sunflower seeds and blend until completely smooth. If it looks too thick, add a dash more water. 

Begin to place all the ingredients onto a large serving plate and then pour over the sunflower seed dressing. 

Gently toss everything together and sprinkle over a pinch more salt, pepper and another drizzle of olive oil. 

Serve fresh as a main meal with a slice of fresh bread or as a side at a picnic! Can be made ahead of time and stored in the fridge.