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SPICED PUMPKIN, LENTIL & FETA SALAD- FROM MEET & EAT

Ingredients:
For 6:
3/4 cup lentils
6 cups 2.5 cm pieces peeled seeded sugar pumpkin(from about one 750 g whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika or spicy Hungarian paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft Feta, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Cooking process:
1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
3. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 15 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
4. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of feta, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining feta over.

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