• Serves 1
  • Makes 1
  • 40 minutes
  • Difficulty Easy
  • 7 Ingredients


Leading dietitian and Mayver’s ambassador Susie Burrell has created this simple and delicious recipe, that celebrates the best of spring’s produce.

Ingredients (serves 1 | makes 1 bowl)

  • 150g pumpkin, diced into 2cm cubes
  • 1/2 cup baby beets, drained and halved
  • 2 cups rocket
  • 1/2 cup lentils
  • 2 tbsp lemon juice (at room temperature)
  • 2 tbsp Mayver's Hulled Tahini
  • 1 tsp Olive oil


  1. Cook pumpkin in pre-heated oven at 200°C for approximately 20 minutes, or until cooked through and tender. Allow to cool slightly.
  2. In a large bowl toss together the beetroot, rocket, lentils and pumpkin.
  3. In a separate bowl or jar, mix together the lemon juice and olive oil. Pour over salad, drizzle with Mayver’s Tahini.

This recipe is shared and powered by mom.Connect

  • loving the colours and mixture of ingredients


  • Great little recipe. Thank you for sharing it.


  • Looks very healthy, nice for a working lunch


  • Love the pumpkin in the salad,must try this recipe! Thanks!


  • I will definitely be making this salad


  • Thanks for sharing , this sounds delicious. I’m always looking for healthy salad ideas in summer


  • This looked lovely – thanks for sharing but it would be an overload of potassium for my household.


  • Love roasted pumpkin, love lentils, looks like an awesome salad with a difference


  • Any good recipe with lentils is a winner in our house :)


  • love spring time and eating foods that fresh, light and tasty!


  • not a huge fan of lentils myself so I would probably add some chickpeas but overall the salad looks so tasty – thank you for sharing


  • This looks so appetising!


  • Ooo yum! I’ve never had a salad with lentils in it before

    • Lentils are so yummy in salad and so good!


  • A yummy looking salad, thanks! I do love to eat pumpkin in salad recipes.


  • Beautiful ! I was a bit puzzled by step 3 of the Method “Mayver’s Tahini”


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