date:Sep 18, 2013
Ingredients
1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
2 red onions, halved, cut into wedges
Olive oil spray
1 tbs balsamic vinegar
2 bunches asparagus, woody ends trimmed, halved crossways
1 tsp olive oil
2 garlic cloves, thinly sliced
2 tsp ground cumin
1 x 400g can brown lentils, rinsed, drained
2 tbs water
50g reduced-fat feta, crumbled
Method
1. Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place the pumpkin and onion on the lined tray. Spray