Roast Veg & Lentil Salad with Lemon, Tahini Dressing

Roast Veg & Lentil Salad with Lemon, Tahini Dressing

Red lentils are loved by me simply because they are so quick and easy to cook. Plus taste delicious! Prevent any colds with this and boost your immune system, especially during colder months. The warming spices and creamy texture of the dhal is exactly what you need on a colder evening. Since this dish is also freezable, making a batch and freezing half is a great way to ensure you’re still eating healthy on those busy days

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


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


  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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