Carrot, Lentil & Raisin Salad
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(All measurements are for the raw ingredients)
- 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
For the dressing:
- 3 tablespoons of olive oil
- 2 tablespoons of tahini
- 1 teaspoon of tamari
- 1 lime
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 – 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 – 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!