Here’s a new way to enjoy lentils: combine them with tasty fetta and mild dukkah and form them into tender patties! The flavour doesn’t stop there – on the side you’ll have a fresh salad with chunks of spiced pumpkin and toasted walnuts. This is a veggie meal with all the good stuff!
dukkah(ContainsSesameMay be presentGluten)
mixed salad leaves
dill & parsley mayonnaise(ContainsEggMay be presentTree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin (see ingredients list) and cut into 2cm chunks. TIP: If you're in a rush, keep the peel on, it becomes tender after roasting and adds fibre to the meal. In a medium bowl, combine the harissa paste, a drizzle of olive oil and a pinch of salt and pepper. Add the pumpkin, toss to coat, then spread out over an oven tray lined with baking paper. Roast until tender, 20-25 minutes. In the last 5 minutes of cook time, add the walnuts to the oven tray and bake until fragrant and toasted.
While the pumpkin is roasting, drain and rinse the lentils. Finely chop the garlic (or use a garlic press). Pick the dill leaves and finely chop. Thinly slice the spring onion. Finely chop the cucumber. Zest the lemon to get a pinch.
In a medium bowl, mash the lentils until smooth using a potato masher or fork. Add the garlic, dill (use less if you're not a fan!), spring onion, lemon zest, dukkah, egg and fine breadcrumbs. Crumble in 3/4 of the fetta and mix well. Using damp hands, form the mixture into 1cm-thick patties (you should get 3 patties per person). Place the patties on a plate and transfer to the fridge for 5 minutes. TIP: Refrigerating the patties helps them firm up!
Heat a large frying pan over a medium-high heat and add enough oil to coat the base of the pan. Once hot, add the lentil patties and cook until golden and cooked through, 3-4 minutes on each side. Transfer to a plate lined with paper towel. TIP: Let the patties get firm before trying to flip them! Add extra oil if needed to ensure the patties don’t stick to the bottom of the pan.
While the patties are cooking, combine a squeeze of lemon juice with the honey and a drizzle of olive oil in a medium bowl. Season with salt and pepper and mix well. Slice any remaining lemon into wedges. Add the mixed salad leaves, cucumber, pumpkin and walnuts to the dressing. Toss to coat just before serving. TIP: Allow the pumpkin to cool slightly before adding to the bowl to keep the leaves crisp.
Divide the harissa pumpkin & fetta salad and lentil, dill & dukkah patties between plates. Crumble the remaining fetta over the salad and serve with the dill & parsley mayonnaise and lemon wedges. TIP: For the low-calorie option, serve without the dill & parsley mayonnaise.