One for the health conscious
Roast carrot and lentil salad
1 dried lentils
3 cups water
1 onion, quartered
2 cloves garlic
1 bay leaf
1 tsp salt
1 tbs olive oil
Soak and cook the lentils: Place the dried lentils in a medium-sized bowl. Cover with water and allow to soak overnight. Drain the lentils and place in a saucepan. Add 3 cups of water, the onion, crushed garlic, bay leaf, and 1 teaspoon salt. Bring the lentils to a boil, reduce the heat to simmer, and cook the lentils for 30 minutes, or until tender. Drain in a sieve and discard the onion, garlic and bay leaf. Place in a large serving bowl to cool. Toss with a tablespoon of olive oil.
2 bunches carrots
5 cloves garlic
2 tbs olive oil
1/4 tsp cinnamon
1 tsp salt
1/4 tsp black pepper
1/4 red onion, sliced
Roast the vegetables: Meanwhile, preheat the oven to 200 C. Slice the carrots into rounds and cut the radishes into quarters. Place the carrots on a large sheet pan with the garlic cloves and toss with the 2 tablespoons of olive oil, cinnamon, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Roast for 15 minutes or until pierced easily with a fork.
1 head frisee
5 breakfast radishes
Clean the greens: Remove old leaves from the frisee and chop then clean the remaining young tender leaves. Slice the radishes as thinly as possible.
1/4 c tahini paste
3 tbs lemon juice
2 tbs cilantro (coriander)
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 cup water
Prepare the dressing: In a small bowl, whisk together the tahini paste, lemon juice, cumin, cilantro, salt and pepper. It should be thick. Add 3 to 4 tablespoons of hot water and whisk gently until smooth.
Put it together: In a medium-sized bow add the frisee, sliced radish, lentils, roast carrots and top with tahini dressing.
