Prepare pumpkin by removing skin and seeds and then dicing. Transfer to a baking dish, drizzle in olive oil and toss to coat evenly.
800 grams japanese pumpkin, olive oil
Remove tops and bottoms from beetroot and then peel and cut into wedges. Transfer to a seperate baking dish, drizzle in olive oil and toss to coat evenly.
500 grams beetroot, olive oil
Remove tops and bottoms from squash and slice into .5cm thick pieces. Transfer to a seperate baking dish, drizzle in olive oil and toss to coat evenly.
250 grams yellow squash, olive oil
Add squash, beetroot and pumpkin trays to oven and bake for 55 minutes.
Meanwhile add pepitas and sunflower seeds to a baking tray and place in oven for 25 minutes.
¼ cup pepitas, ¼ cup sunflower seeds
While the vegetables and seeds are roasting, prepare the dressing. Add tahini, olive oil, lemon juice, honey, pinch of salt and garlic to a small jar. Shake vigorously to combine.
1 tablespoon tahini, 1 teaspoon raw honey, pinch sea salt, 80 mL extra virgin olive oil, 1 small garlic clove, 1 lemon lemon
Once vegetables are roasted and can be easily pierced with a fork, remove from the oven.
To assemble add lettuce leaves to a large salad bowl. Top with roasted vegetables, lentils, olives, seeds and dressing and toss to combine.
150 grams fancy lettuce, 400 gram tinned lentils, ½ cup green olives
This recipe provides enough dressing to lightly dress the salad as there is a lot of flavour from other elements of the salad. For a more liberal dressing, double the ingredients for the dressing. Excess dressing can be kept in a sealed jar in the fridge for 7 days. If making this salad for meals throughout the week, refrain from dressing until the day of eating.