On one of our long weekend drives, we stopped for brunch in a small town called Alexandra. At a local café, we shared a warm roasted pumpkin salad that turned out to be much more than it first appeared. Beneath the pumpkin was a generous mix of lentils and quinoa, all tossed in a sweet, tangy dressing. Hidden underneath was a layer of hummus that beautifully tied the flavours together, creating a comforting and satisfying dish.
Inspired by how simple yet delicious it was, I decided to recreate it at home. I made it for four of us to enjoy alongside roasted meat for dinner, though it’s hearty enough to stand on its own as a filling lunch. Our friends loved it, and it’s definitely a recipe I’ll be making again.
