Lentil, Pumpkin and Beetroot Salad

We love making a bit batch of this salad, storing it in an airtight container in the fridge and adding the dressing just before sitting down to enjoy it. Beetroot is an excellent source of folate — 1 cup of beetroot supplies a quarter of the daily folate you need while pregnant; as well as potassium, phosphorus and magnesium.

Ingredients

2 medium beets, peeled and cut into cubes

500g butternut pumpkin, peeled, deseeded and cut into cubes

1 cup of Du Puy lentils (green in colour), soaked for 8 hours or overnight

bay leaf

1 red onion, finely sliced

2 garlic cloves, crushed

2 large handfuls of baby spinach or rocket leaves

feta*, optional

handful of walnuts (activated)

handful pumpkin seeds (activated)

Mustard Dressing

4 tbsp olive oil

2 tsp dijon mustard

2 tbsp apple cider vinegar

salt and pepper to taste

juice of half a fresh lemon

Method

Preheat oven to 200°C (400°F).

Line an oven tray with baking paper and add the diced beetroot and pumpkin. Drizzle with olive or coconut oil and roast until tender (approximately 40-50 minutes).

Rinse lentils well and drain. Place in a pot with 3-4 cups of water, a bay leaf and a clove of garlic. Bring to boil and reduce to simmer. The lentils will take 15-20 minutes to cook.

While the lentils are simmering, make the salad dressing.

Sauté garlic and onion with one tablespoon of coconut oil in a frying pan over medium heat.

Once the beetroot and pumpkin are tender, add them to a large bowl with the cooked lentils.

Toss through the sautéed red onion and garlic mix and mustard dressing.

Serve atop spinach and rocket leaves and fresh herbs, adding feta if using and the walnuts and pumpkin seeds.

Enjoy.

*Feta cheese that's been made from pasteurised milk is likely safe to eat when pregnant because the pasteurisation process will kill any harmful bacteria. The Food and Drug Administration (FDA) notes that pregnant women should only consider eating feta cheese they know has been made from pasteurised milk. Refer to the 40 Weeks’ Eating on the Safe Side reference sheet for more information.