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FISH, LENTIL & SPINACH SALAD

INGREDIENTS

  • 250g butternut pumpkin, peeled, cut into pieces
  • Olive oil cooking spray
  • 500g white fish fillets, halved lengthways
  • 2x 400g can lentils, drained, rinsed
  • 4 medium tomatoes, cut into wedges
  • 150g baby spinach
  • 1½ tablespoons red wine vinegar

METHOD

1.Preheat oven to 200°C. Place pumpkin on a baking tray. Spray with oil. Bake for 15 minutes or until tender.

2. Meanwhile, spray a non-stick frying pan with oil. Add fish and cook over medium-high heat for 6-7 minutes or until just cooked through.

3. Combine pumpkin, lentils, tomato, spinach and vinegar in a bowl. Toss to combine.

4. Serve with fish fillets and lemon wedges.

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