Roasted Carrot, Lentil salad with Tahini Dressing – Christine Bailey
This is the perfect fuss free vegan salad. Delicious hot or cold you could also serve this as a side dish if wished. I love using tahini in dressings. It create
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
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
- Tahini Dressing
- 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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