Lunch · Easy
Lunch · Easy
This stunning salad is as beautiful as it is nourishing. Earthy sweetness of roasted beetroot against citrus-spiked tahini dressing creates a flavour profile both complex and deeply satisfying.
Roast whole beetroots at 180°C for 45 mins; peel and quarter.
Cook lentils in salted water until tender; drain and cool.
Toss walnuts with maple syrup; toast in pan until caramelised.
Whisk tahini, blood orange juice, vinegar, salt and garlic.
Layer lentils, beets, walnuts and rocket; drizzle with dressing.
💡 Tip: This recipe keeps well in an airtight container in the fridge for up to 3 days. For best results, store any sauces or dressings separately and combine just before serving.
