Recipe by Susie Burrell
150g pumpkin, diced into 2cm cubes
1/2 cup baby beets, drained and halved
2 cups rocket
½ cup lentils
2 tbsp. lemon juice (at room temperature)
2 tbsp. Mayver’s Hulled Tahini
1 tsp. olive oil
1) Cook pumpkin in pre-heated oven at 200°C for approximately 20 minutes, or until cooked through and tender. Allow to cool slightly
2) In a large bowl toss together the beetroot, rocket, lentils and pumpkin.
3) In a separate bowl or jar, mix together the lemon juice and olive oil. Pour over salad, drizzle with Mayver’s Tahini.