Lentil, Pumpkin & pomegranate salad

This fresh and tasty salad is packed full of fibre. It’s well worth a try. 

Ingredients (serves 4)

* 3 cups pumpkin pieces, chopped in 2cm chunks

* 2 cups baby spinach 

* 2 x 400g cans lentils in spring water, drained, rinsed

* 1 cup fresh mint

* 120g haloumi cheese, sliced in 2cm cubes

* 1 cup pomegranate seeds 

Dressing

* 2 tablespoons of balsamic vinegar 

* 2 tablespoons extra-virgin olive oil

Method 

1. Preheat oven to 200°C. Roast pumpkin in oven for 35-45 minutes until soft (NB if your potassium needs to be limited, use the double boil method instead to cook your pumpkin). 

2. Meanwhile, combine lentils, baby spinach and mint in a large bowl and mix well. Combine dressing ingredients in a bowl and set aside.

3. Heat a large pan over a medium-high heat and spray with oil. Cook haloumi slices for about 2 minutes, until golden on both sides. Remove from pan, allow to rest for 1 minute then slice each slice into 4 chunks. Set aside.

4. Remove pumpkin from oven. Add to lentil mixture. Add dressing and mix well.

5. Serve lentil salad topped with haloumi. 

Haloumi is considered a high salt food however when consumed in small amounts it is okay to have it as part of a kidney friendly diet. 

This meal provides approximately 500mg of sodium (about 1/4 of your daily sodium needs).

Pomegranate seeds can be found in the freezer section of most supermarkets.