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Sumac pumpkin lentils and herbs

Serves 4 as a side, can be served hot or cold

Gluten free : Dairy Free : Vegan

700g jap or kent pumpkin, cut into 2cm thick wedges
2 tablespoons extra virgin olive oil
2 teaspoons ground sumac
1 1/2 cups cooked lentils
1 cup baby spinach
2 cups fresh herbs (I used mint and coriander), picked and chopped
60g red onion, finely diced
1/4 cup sultanas
2 tablespoons hemp seeds
1 orange, half juiced and other half cut into segments
1/4 cup walnuts, roughly chopped
2 tablespoons extra virgin olive oil
Dressing:
2 tablespoons tahini
3 tablespoons warm water

Preheat oven to 180C and line a large baking tray with greaseproof paper.
Place pumpkin pieces on tray, drizzle with olive oil, sprinkle with sumac, season with sea salt and black pepper, toss to coat then place in oven to cook for 30-35 minutes.
Whilst pumpkin is cooking toss together lentils, baby spinach, herbs, red onion, sultanas, hemp seeds, orange juice and segments, walnuts and extra virgin olive oil.
Whisk together tahini and warm water until loose enough consistency to drizzle over salad.
Once pumpkin is cooked toss all ingredients together and serve on a big platter with dollops of tahini dressing.

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