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Carrot, Lentil & Raisin Salad

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Ingredients

  • For the dressing:
  • 3/4 of a cup of quinoa
  • 3 carrots
  • 1/2 a cup of lentils
  • 1/2 a cup of raisins
  • 1/2 of a cup of pine nuts
  • 1 large butternut squash
  • 3 tablespoons of olive oil
  • 2 tablespoons of tahini
  • 1 teaspoon of tamari
  • 1 lime
  • salt

Details

Preparation

Step 1

Start by pre-heating the oven to 190C, then peel and cut the squash into bite size chunks. Place them on a baking tray drizzled with olive oil, salt, dried rosemary and pepper and bake for thirty minutes until soft. Next, cook the quinoa and lentils, which should take about fifteen minutes โ€“ to flavour them add some lime or apple cider vinegar and a sprinkling of salt as they start to cook.

Once this is cooking place the raisins into a bowl of warm water and allow them to soak โ€“ this makes them much juicier and so much more delicious.

Then peel and grate the carrots using the fattest holes of a cheese grater.

Finally, make the dressing simply by mixing the tahini, tamari, lime and olive oil with a fork until smooth. Place all of the ingredients (including the pine nuts!) into a large salad bowl, pour on the dressing and stir well. Enjoy!

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