Roasted Carrot, Lentil salad with Tahini Dressing – Christine Bailey
Roasted carrot, lentil salad with tahini dressing is a fuss-free vegan dish perfect for any occasion. Packed with mood-boosting nutrients and delicious to eat hot or cold.
Ingredients
- 500g baby carrots, halved lengthways
- 2tbsp olive oil
- Salt and pepper
- 1/2 tsp Sumac
- 1 red onion diced
- 1 400g can of lentils drained and rinsed
- Bag of rocket leaves
- 60g Pomegranate seeds
- 3tbsp Olive oil
- 2tbsp Balsamic or apple cider vinegar
- 1tbsp Tahini
- 1tsp Dijon mustard
- 1tsp Maple syrup
- 1 Garlic clove crushed
- Sea salt and black pepper to season
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