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Warm Tandoori Pumpkin & Brussels Sprouts Salad

The ultimate winter ‘salad’, this is a truly colourful and flavourful dish
Difficulty Level: Easy
Serves: 4


1kg of pumpkin (any type - around ½ Butternut or ¼ Jap or Kent)
300g of brussels sprouts, halved
1 400g can of lentils, drained
2 tablespoons of tandoori paste
3 cloves of garlic, diced
1cm piece of ginger, diced
½ cup of coriander, shredded
60g of pine nuts
½ lemon, juiced
Olive oil
Greek yoghurt (to serve)


  1. Pre-heat the oven to 220 C and line a baking tray with baking paper
  2. De-seed the pumpkin (set aside seeds) and slice it into 2cm thick wedges
  3. Mix together the tandoori paste, garlic and ginger. Rub the mixture into the pumpkin and place on tray
  4. Bake the pumpkin for 20mins, then turn and bake for a further 20mins
  5. Meanwhile, fry the brussels sprouts on medium heat for 10-15mins, or until browned and softened. Set aside
  6. Combine the lentils, coriander, pine nuts. pumpkin seeds and lemon juice
  7. To serve, create a bed of the lentil mixture and top with brussels sprouts and pumpkin. Drizzle with olive oil and top with a dollop of Greek yoghurt