Warm pumpkin, lentil and desert flakes salad

From Season with Saltbush
Ingredients

1/4 medium butternut pumpkin, seeded & cubed

2 tablespoons Outback Pride Desert Flakes

1 tablespoon extra virgin olive oil

1 400g tin lentils, rinsed & drained well

100gm goat’s cheese or Persian Fetta

Mixed lettuce leaves

1 tablespoon pepitas

Method

1. Steam or microwave pumpkin until lightly cooked.

2. Heat oil over medium heat in a non-stick frypan. When hot, add pumpkin and Outback Pride Desert Flakes, tossing occasionally until browned on edges.

3. Place washed mixed leaves in a salad bowl and add pumpkin. Throw in the drained lentils and
goat’s cheese or fetta. Toss gently so that the cheese melts slightly and creates a dressing.

4. Scatter the pepitas (pumpkin seeds) over to
serve.

Serves 3-4.