< 30 minutes, Lunch, Sides & Snacks

Roast Veg & Lentil Salad with Lemon, Tahini Dressing

Today’s recipe is a really simple, delicious salad that’s perfect for those Summer nights. It actually came about spontaneously when I was trying to figure out what to make for dinner that didn’t take up too much time (#momlife) and was still healthy , whilst at the same time using up some veg in the fridge that needed to be eaten. That is what makes this recipe so brilliantly versatile! If you ever have leftover veg that needs to be consumed like 1 carrot, a couple of sweet potatoes, a courgette…etc then this is perfect! You can use any veg you like really. I’ve made this with quite a few different vegetable combinations. Lentils are used in this as well, which again are super quick to cook, or you could even just use a tin of lentils to make life that little bit easier.

This salad could be eaten as a main or as a side dish. It would pair up really well for those plant-based weekend braai’s (BBQ’s) or even to take with for a Summer Pot Luck. The more variety of veg you use, the better aesthetically as well as nutritionally. You know the saying “eat the rainbow” right? It’s a simple way of reminding you that a variety of fruits and vegetables in your diet will get you the vitamins and minerals you need. So I hope you enjoy this delicious salad.

Roast Veg & Lentil Salad with Lemon, Tahini Dressing

  • Prep Time: 10h
  • Cook Time: 30h
  • Total Time: 40h

Ingredients

Salad Ingredients

  • 2 Red Onion, sliced into wedges - Κόκκινο κρεμμύδι, ψιλοκομμένο σε λωρίδες
  • 1 Medium Sweet Potato, cut into thick strips - Μεσαία γλυκοπατάτα, κομμένη σε χοντρές λωρίδες
  • 2 Carrots, cut into thick strips - Καρότα, κομμένα σε χοντρές λωρίδες
  • 1 Large Raw Beetroot, cut into thick strips - Μεγάλα παντζάρια, κομμένα σε χοντρές λωρίδες
  • 1 cup Lentils (dried) / 400g tin cooked Lentils - Φακές (άψητα) / 400g κασσίτερος φακές
  • 1/2 Head Lettuce, chopped - Κεφαλάρι μαρούλι, ψιλοκομμένο
  • 1 Cucumber, chopped - Αγγούρι, ψιλοκομμένο
  • 2 Tomatoes, chopped - Ντομάτες, ψιλοκομμένες
  • 6 Sundried tomatoes in oil, chopped - Λιαστές ντομάτες σε λάδι, ψιλοκομμένες
  • 1 Spring onion, chopped - Φρέσκο κρεμμυδάκι, ψιλοκομμένο
  • 2 tbsp. Olive Oil - Ελαιόλαδο
  • 1 tsp. Cumin - 1κ.γ. Κύμινο
  • Salt & Pepper to taste - Αλάτι & Πιπέρι

Lemon Tahini Dressing

  • 1/2 c Tahini - 1/2φλτ. Ταχίνι
  • 5 tbsp. Fresh Lemon Juice - 5κ.σ. Φρέσκο χυμό λεμονιού
  • 1 tsp. Cumin - 1κ.γ. Κύμινο
  • 1 tsp. Garlic Powder -1κ.γ. Σκόνη σκόρδου
  • 3/4 c Water* - Νερό*
  • Salt & Pepper to taste - Αλάτι & Πιπέρι

Instructions

  1. Preheat your oven to 200 degrees. If cooking your lentils from scratch, add them to a pot and cover with water. Leave to boil and cook for about 30 min.
  2. While your lentils are cooking start to cut up all your veg for roasting. (Carrots, Red Onions, Beetroot, Sweet Potato). Place them in a bowl add the olive oil, cumin and salt & pepper and mix thoroughly until everything is coated.
  3. Place your veg on a roasting sheet and place in the oven. Allow to cook for about 20 - 30 min until nicely browned.
  4. While everything is cooking, chop up the rest of your salad ingredients, place them in a bowl.
  5. Mix up your dressing in a separate bowl. * Add the water gradually until you reach a thick, saucy consistency. (The dressing will be more than enough, so use as much as you like and keep the rest in the fridge)
  6. Once everything is cooked (lentils and veg) remove them from the heat and allow to cool before adding to your salad ingredients. Drizzle with your dressing and enjoy!
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