Ready in: 35 minutes
Roast winter veg
3 parsnips, cut into quarters lengthways and root removed
2 tsp mild curry powder
½ tsp salt
400g pumpkin, cut into 2cm wedges
2 cloves garlic, cut into quarters
2 tsp oil
¼ cup chopped cashews
1 Tbsp vinegar (e.g. red wine, white wine, cider)
1 tsp honey
1 tsp extra-virgin olive oil
2 tsp mustard
½ bunch silverbeet, stalk removed and leaves shredded
1 can brown lentils, drained
1 tsp sriracha
2 Tbsp coriander, chopped
½-1 Tbsp olive oil
1 Tbsp pumpkin seeds
1 Tbsp feta, crumbled (optional)
Preheat oven to 220oC. Line 2 oven trays with baking paper.
Prep and cook roast winter veg. Divide vegetables (not including cashews) between prepared trays, toss with oil and season. Roast for about 20 minutes, add cashews equally between trays and cook a further 4-5 minutes until vegetables are tender and cashew are lightly toasted.
Prep lentil salad. Whisk vinegar, honey and oil in a large bowl. Add silverbeet and lentils, toss to combine and season.
Prep yoghurt and coriander. Combine yoghurt and sriracha. Combine coriander and oil.
To serve, spoon yoghurt onto plates. Top with lentil salad and roasted winter veg. Sprinkle over pumpkin seeds and feta, and drizzle over coriander.