Black Beluga Lentils with Rocket, Pumpkin, Beetroot, Avocado & Feta
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 350g pumpkin, diced into 2cm squares
  • 2 medium beetroots (250g total), diced into 2cm squares
  • 1¾ tablespoons extra virgin olive oil
  • salt and pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon Dijon mustard
  • ½ cup cooked black beluga lentils (see below on how to cook)
  • 1 bunch (150-200g) rocket
  • ½ large ripe avocado, diced
  • 30g low fat feta, crumbled or vegan cheese
  1. Heat oven to 180 degrees. Line a large baking tray with greaseproof paper.
  2. Place pumpkin and beetroot in a bowl. Drizzle over 3 teaspoons oil and sprinkle with a little salt and pepper.
  3. Toss vegetables to coat, then spread onto tray and bake in oven for 35-40 minutes or until softened and brown.
  4. Place remaining 1 tablespoon of oil, balsamic vinegar, honey and mustard in a jar and shake well.
  5. Mix dressing through cooked lentils and set aside.
  6. Wash and dry rocket.
  7. When ready to serve, layer rocket, roasted pumpkin, beetroot, ¾ of the lentils and the avocado onto a serving plate.
  8. Crumble the feta over the top.
  9. Scatter with the remaining lentils and drizzle any leftover dressing over the salad.
  10. Serve and enjoy!
Recipe by Healthy Home Cafe at