Tandoori-Rubbed Pumpkin Wedges With Lentil And Herb Salad Recipe

Ingredients For Tandoori-Rubbed Pumpkin Wedges With Lentil And Herb Salad Recipe

• 2 tablespoon Tandoori paste
• 3 piece Cm fresh ginger, finely grated
• 2 Garlic Cloves, Crushed
• 1 kilogram Piece kent pumpkin, cut into 6 wedges
• 2 tablespoon Coconut oil melted
• 400 gram Can lentils, drained, rinsed
• 0.5 cup Fresh coriander leaves
• 0.25 cup Fresh flat-leaf parsley leaves
• 0.25 cup Fresh mint leaves
• 1 Eschalot, very thinly sliced
• 0.25 cup Slivered Almonds, Toasted
• 1 tablespoon Lemon juice
• 1 cup Plain greek-style yoghurt