1. Set oven to 220ºC (see notes).
Cut pumpkin in half lengthways and slice into 1cm pieces. Toss on a lined tray with 1 tbsp oil and 1 tbsp vinegar. Season with salt and pepper. Roast for 20 minutes, or until golden.

2. Slice spring onions and avocado. Slice sprouts in half. Thinly slice mint leaves. Rinse mesclun leaves.

3. Whisk together 1 crushed garlic clove, 1 tsp dried oregano, lemon juice and 3 tbsp olive oil.

4. Drain lentils and toss with salad vegetables and dressing. Season to taste with salt and pepper.

5. Arrange roasted pumpkin on a large platter. Top with lentil salad, pepitas and dried cranberries. Crumble over feta to serve.

Notes:
You can also cook the pumpkin on the BBQ grill plate if preferred. Cook over high heat for 4-5 minutes on each side, or until cooked through.

pumpkin 1

spring onions 1/4 bunch
avocado 1
snow pea sprouts 1/2 punnet
mint 1 packet
mesclun leaves 1 bag (60g)

garlic 1 clove
lemon 1/2

lentils 400g
pepitas/dried cranberries 1 packet (40g)
feta cheese 1/2 block (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, balsamic vinegar