Now this, is my type of salad. Wholesome, hearty, nutritious and delicious.
There is absolutely no reason why we shouldn't feel fully satisfied after having a salad as a meal. There are three components we need to achieve in order to reach this satisfaction - Quality sources of 1) Protein, 2) Carbs and 3) Fats.
A salad that ticks all these boxes, is your key to success & satisfaction.
I know, I said that all you needed was protein, fats and carbs, in order to achieve salad success, but a kick-ass dressing never hurt no body..
This creamy garlic tahini dressing is super versatile and keeps amazingly in your fridge. I would recommend doubling this recipe and keeping some in a jar for epic vegan caesar salads, or even as a carrot stick dipping sauce!
1 tbsp olive oil
Juice of half a lemon
2 tbsp crushed garlic
2 tbsp water
1 tsp himalayan salt
Set Aside.
1/4 cauliflower head
1 medium sized purple kumara
1 tbsp olive oil
Salt and pepper to taste
1/2 red onion
Handful of pumpkin seeds
Sprinkle of sesame seeds
Large handful of spinach
Chop cauliflower head into florets and kumara into cubes. Toss in a bowl with olive oil, salt and pepper and spread on your baking tray.
Place in the oven for 20 minutes - Or until brown.
Drain lentils and rinse thoroughly.
In a large salad bowl, toss your spinach, diced red onion, pumpkin seeds, sesame seeds and lentils. Lastly adding your roasted vegetables from the oven.
At this point you can either stir through your Garlic Tahini Dressing (or) drizzle it over top of your salad (adding more or less as you go). I also added a sprinkle more salt before serving this dish.
1 comment
Hannah this looks lovely, definitely trying! xx
Sally