- 4
- 10 mins
- 70 mins
Ingredients
- For Tahini Salad Dressing:
- 1 cup wheat berries* or quinoa for a gluten free option
- 1 cup red lentils
- 1 teaspoon salt divided
- 1 cucumber chopped
- 2 red bell peppers chopped
- 3 carrots peeled and chopped
- 1/2 of a yellow onion diced
- 1 bunch of lacinato kale de-stemmed and chopped
- 1/2 cup fresh cilantro chopped
- Juice from 2 lemons
- 1/4 cup tahini
- 3 tablespoons olive oil
- 2 tablespoons water
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- black pepper to taste.
Preparation
Step 1
Rinse and drain the wheat berries. Add them to 2 cups of water in a medium pot and bring to a boil then reduce heat, cover the pot with a lid, and let simmer for about 1 hour. Wheat berries will still be chewy but should be fairly tender. Drain any remaining water and season with ½ teaspoon salt and black pepper to taste.
While the wheat berries are cooking, rinse and drain the lentils, add them and 2 cups of water to a medium pot, and bring to a boil then reduce heat leave the pot uncovered and let simmer for about 10-15 minutes or until they are tender but are not mushy. Drain off any remaining water.
To make the dressing, combine all of the ingredients in a food processor or high speed blender and process until smooth and creamy.
In a large bowl mix together the wheat berries, lentils, chopped vegetables and top with the dressing and fresh cilantro.