Ingredients

• 300 g lentils (e.g., Beluga or green lentils)
• 1 Hokkaido pumpkin
• 400 g feta cheese
• 1 Romaine lettuce
• 1 pomegranate (seeds)
• 2 tbsp olive oil
• 1 tsp honey
• 1 tsp cumin
• Salt & pepper
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tsp mustard
• Salt & pepper

Tips

Add toasted seeds (e.g., pumpkin or sunflower) for extra crunch!

Instructions

• Cook the lentils: Boil in lightly salted water for 15-20 minutes, then drain.
• Prepare the Hokkaido: Cut into cubes, toss with olive oil, honey, cumin, salt & pepper. Roast at 200°C (390°F) for 20 minutes.
• Dice the feta, chop the Romaine, and remove the pomegranate seeds.
• Mix the dressing: Combine lemon juice, olive oil, mustard, salt & pepper.
• Assemble the bowl: Divide the lentils, Hokkaido, feta, Romaine & pomegranate into bowls, drizzle with dressing.