Ingredients
Method
1.Preheat oven to 180°C/375°F. Line an oven tray with baking paper. Place kumara on tray, drizzle with oil, sprinkle with seeds and spices; toss to coat kumara in spice mixture. Roast, turning occasionally, for 20 minutes or until kumara is tender.
2.Meanwhile, cook lentils in a saucepan of boiling water for 20 minutes or until tender. Rinse under cold water. Drain.
3.Combine kumara, lentils, onion, spinach, coriander, mint, rind and juice in a large bowl; toss to combine. Season to taste.
Replace the kumara with chopped pumpkin, or add ½ cup broad beans (this will add 88kJ/ 21 cal to the serving). Serve the salad warm or cold for lunch at work.
Note
