Carrot, Lentil & Raisin Salad


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Serves 3:

(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

- salt

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!

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