Vegetarian
Full of earthy, robust flavours and lifted with tangy, yoghurt-coated lentils, this roast veggie dinner is balance in a bowl. If you like spice, you could also mix some chilli flakes or harissa from your pantry through the lentil salad.
Preheat oven to 200°C fan-forced. Peel and chop pumpkin into 4cm pieces. Peel and chop carrot into large pieces. Scrub beetroot and cut into wedges roughly the same size as the pumpkin and carrot.
Place pumpkin, carrot and beetroot on a lined baking tray and sprinkle with Seventh Heaven Spice Blend, 20ml (1 tablespoon) oil, salt and pepper. Mix well to coat and roast for 30–35 minutes or until golden and cooked through.
Finely chop celery. Roughly chop dill. Thinly slice spring onion.
Drain and rinse lentils and place in a bowl with most of the dill (reserving a little to serve), celery, spring onion and yoghurt and mix well to combine.
Juice 1 teaspoon lemon and add to lentil salad to suit your taste. Season well with salt and pepper. Add remaining oil and mix well to combine. Cut remaining lemon into wedges.
Divide lentil salad between bowls and top with roasted vegetables. Sprinkle with reserved dill and serve with lemon wedges.
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