2 Small Pumpkin
100g Puy Lentils
100g Quinoa / Wholegrain rice
60g Feta Cheese
2 Large Handfuls of Kale
Juice of 2 Limes
Salt and Pepper
2tsp Greek (or df) yogurt
Juice of 1 Lemon
Cut the mini pumpkins in half with a sharp knife. De-seed, drizzle in olive oil and place on the middle shelf of the oven on 180c for 30 minutes.
Meanwhile, cook the quinoa and lentils according to the instructions on the packet. Once cooked, combine, season with salt and pepper and squeeze over the juice of a lime.
Roughly chop the feta and de-seed the pomegranate.
Make the dressing by combining all ingredients and mixing thoroughly.
Rinse the kale, spread evenly over a baking tray and drizzle in olive oil. Season with salt and pepper and squeeze over more lime juice. Place in the oven when the pumpkin is almost fully cooked - the kale only takes a couple of minutes.
Add the kale to a plate as the base of the dish. Remove the pumpkin from the oven and gently spoon in the cooked quinoa and lentil mixture, before sprinkling over the feta.
Add the pomegranate and pumpkin seeds and drizzle over the dressing.