roasted carrot salad

Ingredients

• About 8 carrots halved lengthways

• Extra virgin olive oil and sea salt.

• 1 x can of organic lentils

• 100g organic spinach

• 1/2 pomegranate

• Approx. 1/4 cup pumpkin seeds

Dressing

• 3 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon tahini

• 1 teaspoon dijon mustard

• 1 clove of garlic, minced

• Dash of maple syrup (about 1/4-1/2 tsp)

• Pinch of salt

Method

1. Preheat the oven to 180°C, placing the carrots onto a baking tray with the olive oil and salt.

2. Cook carrots until soft and roasted.

3. In the meantime, add all the dressing ingredients to a small jar and shake to combine (add a small amount of water if too thick)

4. Place spinach in a salad bowl, topping with the lentils and roasted carrots.

5. Pour over the dressing and combine, topping with pomegranate and pumpkin seeds.

6. Enjoy! Use as a side dish paired with an adequate source of protein.