Warm Lentil, Roasted Carrot & Spinach Salad With Tahini Dressing
"This nourishing salad supports digestion, immunity, hormone health and energy levels with a healthy dose of fibre, protein and essential vitamins and minerals. Lentils provide protein, iron and folate to support energy levels, as well as fibre for gut health and blood sugar balance. Roasting the carrots brings out their natural sweetness while preserving their antioxidants. Pumpkin seeds add zinc and iron, which support thyroid health, and the garlic provides antimicrobial effects as well as anti-inflammatory support for the immune system. To make this meal a source of complete protein, consider adding a tablespoon of quinoa or brown rice," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Vegan
Vegetarian
Gluten-Free
Dairy-Free
Ingredients
- 150g green or puy lentils
- 3 large carrots, peeled and sliced lengthways
- 2 tbsp olive oil
- 60g (approx. 2 cups) baby spinach
- 1tbsp pumpkin seeds
Tahini Dressing:
- 2 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp water (or more to loosen)
- Salt and freshly ground black pepper, to taste
Method
- Preheat the oven to 200°C (fan 180°C). Toss the carrots with 1 tbsp olive oil, season with salt and roast for 20–25 minutes until golden and caramelised.
- Rinse dry lentils, then simmer in plenty of water for 20–25 minutes until just tender. Drain and allow to steam dry for a few minutes before using.
- In a large bowl, combine the warm lentils, roasted carrots and baby spinach.
- In a separate bowl, whisk together the tahini, lemon juice, garlic, water, salt and pepper until creamy and smooth.
- Drizzle the dressing over the salad, toss gently, and finish with a sprinkle of pumpkin seeds.
