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Spiced pumpkin, lentil and feta salad (for 6)

This hearty winter salad incorporates easy to find ingredients in Crete and other parts of the world.


  • 3/4 cup lentils
  • 6 cups -2.5 cm pieces peeled & seeded  pumpkin (from about one 750 g whole pumpkin)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika or spicy Hungarian paprika
  • 1/2 teaspoon sea salt
  • 4 cups roka (ruccola)
  • 1 cup soft Feta, crumbled
  • 1/4 cup thinly sliced mint leaves
  • 1 tablespoon red wine vinegar
  • Roasted pumpkin seeds


  1. Place lentils in small bowl. Cover with cold water and soak a few hours or overnight; drain.

  2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
  3. Preheat oven to 180. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 15 minutes. Turn over and roast until tender, 10 to 15 minutes. Cool.
  4. Combine lentils, pumpkin, and oil from baking sheet with roka, half of Feta, mint, vinegar, and 1 tablespoon oil.  Season with salt and pepper.  Divide among plates; sprinkle remaining Feta over.  Sprinkle with roasted pumpkin seeds.

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