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Pumpkin, Lentil and White Bean Salad


  • 175 g pumpkin, butternut, raw

  • 1 cup(s) mixed salad leaves

  • 50 g cherry tomato

  • 1 individual green shallots

  • 60 g canned lentils, rinsed, drained

  • 60 g canned cannellini beans, rinsed, drained

  • 1 tsp lemon juice

  • 1/2 tsp fresh lemon rind

  • 1 tsp olive oil

  • 50 g wholegrain bread

  • 1 medium banana


  • 1.

    Bake chopped pumpkin lightly sprayed with oil.

  • 2.

    Combine with mesclun salad mix, tomatoes, green shallots, canned lentils and canned cannellini beans.

  • 3.

    Whisk lemon juice, lemon rind and a little olive oil. Drizzle over salad.

  • 4.

    Serve with a wholegrain bread roll. Follow with a fresh piece of fresh fruit.


Weight Watchers - 6 ProPoint value
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