1 cup (250 mL) canned lentils, rinsed and well drained
1/2 cup (125 mL) pomegranate seeds
1/4 cup (60 mL) pistachios, hazelnuts or pecans, toasted and coarsely chopped
2 Tbsp (30 mL) pumpkin seeds, preferably unsalted
4 cups (1 L) of your favourite baby greens
1/2 cup (125 mL) plain yogurt
2 Tbsp (30 mL) tahini
1 Tbsp (15 mL) lemon juice
2 cloves garlic, minced
1/4 Tsp (1 mL) each, ground cumin and salt
1 to 3 Tbsp (15 to 45 mL) milk (optional)
Salad: Preheat oven to 425°F (220°C). Place squash on a large baking sheet. Stir salt and cayenne into melted butter. Drizzle over squash. Stir until squash is coated. Roast for 15 minutes or until tender, stirring halfway through.
Dressing: Meanwhile, stir yogurt with tahini, lemon juice, garlic, cumin, and salt. Thin with milk if needed, for drizzling consistency.
Place warm squash in a large bowl. Toss with lentils, pomegranate seeds, nuts, pumpkin seeds and then add greens.
Transfer half the salad to a medium-sized platter. Drizzle with half the dressing. Top with remaining salad; drizzle with remaining dressing.
All you need for the basic dough is yogurt and self-rising flour. From there, you can add any toppings that you wish like sesame seeds, poppy seeds, garlic and onion. After the bagels are done, smear some cream cheese or load it up to make a delicious sandwich. The possibilities are endless!