30 Min
very easy
4 People
Rating starstarstarstarstar
Cumin snapper with honey, pumpkin & lentils - Snapper fillets with a lemon and cumin dressing, served with roast pumpkin and lentils tossed with spinach.
1. Set oven to 220°C. Peel and wedge onion. Halve pumpkin pieces and toss all with 1 tbsp honey, 1 tbsp oil, salt and pepper on a lined baking tray. Roast for 25 minutes, or until golden and tender.

2. Place lentils in a saucepan and cover with plenty of water. Simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

3. Heat a large frypan with 4 tbsp olive oil over medium heat. Stir in 2 tsp ground cumin until fragrant. Remove from heat and add juice from 1/2 lemon. Pour into a small bowl and set aside. Keep pan over heat.

4. Coat fish with 1 tsp ground cumin, salt and pepper. Cook in the pan for 3-4 minutes on each side (add extra oil if needed).

5. Slice sugar snaps and chop coriander. Toss with roast vegetables, lentils, spinach and 3/4 of the dressing.

6. Serve fish with pumpkin salad. Spoon extra dressing over fish.

Roast the vegetables on the top shelf of the oven.

No Fish option - replace with chicken breast. 
Slice chicken breast fillet in half horizontally to form schnitzels. Cook in pan for 4-5 minutes on each side, or until cooked through.
red onion 1
diced pumpkin 1/2 bag
honey 1tbsp

puy lentils 150g

lemon 1/2
ground cumin 2tsp

white fish fillets 2 packets

sugar snap peas 125g
coriander 1/2 bunch
baby spinach 1/2 bag

From the pantry: oil, salt & pepper