Pumpkin, Lentil & Sundried Tomato Salad
A hearty salad you can pair with additional protein or eat as is. Great for leftovers as well!
Servings: 4 bariatric serves
Calories: 182kcal
Ingredients
- 400 g can lentils rinsed and drained
- 60 g baby spinach
- 300 g pumpkin cubed
- 6 sun-dried tomatoes sliced
- 1 tbsp olive oil
- .5 lemon juiced
Instructions
- Pre-heat the oven to 180C. Place the pumpkin cubes on a baking tray lined with baking paper. Season with salt and pepper and bake for around 20 minutes or until cooked through.
- Meanwhile, divide the baby spinach between plates. Add pumpkin and lentils. Top with sundried tomatoes and drizzle with olive oil and lemon juice to serve.
Notes
- This is a really versatile recipe that will go with any number of protein options. Pair additional serves with any leftover meat, beans, fish or eggs you have in the fridge.
- If you’re feeding others, 2-3 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
Nutrition
Calories: 182kcal | Carbohydrates: 28g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 829mg | Fiber: 9g | Sugar: 5g | Vitamin A: 7828IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 5mg
