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19/08/2020
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Around The Alliance!
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The Role of Occupational Therapy in Stroke Rehabilitation
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New Transition Bed Program to Strengthen Mental Health Services in Huron & Perth
Clinton Public Hospital Emergency Department - Temporary Reduction in Hours of Operation
Diabetes: Protect Your Family!
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Q & A with a Business Intelligence Developer
New Digital X-ray Suite installed at Clinton Public Hospital
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Q & A With a Patient Registration Clerk
Huron Perth Public Health confirms first positive case of COVID-19
Change in Outpatient Lab Hours at Stratford General Hospital
First COVID-19 Death in Huron Perth
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Unique Partnership in the Promotion of Harm Reduction
Caregiver Support During the COVID-19 Pandemic
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What's For Dinner Wednesday
What's For Dinner? Lentil Pumpkin Salad with Arugula & Feta!

Roasted pumpkin seasoned with cumin, paprika and chili flakes with lentils. Arugula adds some more earthy freshness, and little feta cheese crumbs add some creaminess. So many layers of textures and flavors in one single bowl. Enjoy!

 


Ingredients
  • 1/2 cup lentils
  • 3 cups pumpkin, peeled and de-seeded and cut into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon sea salt
  • 3 cups arugula leaves
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, freshly squeezed
Directions
  1. Soak lentils in cold water for a few hours. Drain.
  2. Cook lentils in boiling salted water until tender, but still with a bite, around 20 minutes. Drain and set aside.
  3. Preheat oven to 425F.
  4. Toss pumpkin cubes with 1 tablespoon of olive oil, spices and salt. Place pumpkin on a baking tray in a single layer and roast until tender, about 20 minutes. Turn over halfway. Set aside.
  5. Mix two tablespoons of olive oil with lemon juice.
  6. Transfer lentils to a serving bowl. Stir in the lemon dressing. Add pumpkin cubes and arugula leaves. Sprinkle with feta cheese.