If you use the products listed you can be certain they are vegan and gluten free (although might have been processed in a factory which also uses gluten and dairy). Other brands are available, but always read the label to make sure it doesn’t contain ‘hidden’ ingredients.

Preparation

Mix together the dried chilli and the oil and rub the mixture over the pumpkin. Place on a baking tray and bake in a hot oven for around 20 minutes.

Cook the lentils with the onions and the bay leaves in water until soft.

Make a tahini sauce by combining the tahini, garlic, lemon juice and 5-6tbsp of water. Mix in a food processor.

Remove the onions and bay leaves from the lentils and add the onions to the tomatoes.
Drain the lentils if needed.

Place the pumpkin on top of the lentils and serve with the tomato/onion salad and the tahini sauce.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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