Recipe by Susie Burrell

Serves: 1


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.