Roasted Heirloom Carrot, Lentil & Pomegranate Salad with Miso Tahini Dressing
This colourful roasted carrot, lentil and pomegranate salad is proof that nourishing food can be every bit as delicious as it is beautiful.
Sweet, caramelised heirloom carrots are roasted with fragrant sumac, then layered with earthy lentils, fresh baby spinach and jewel-like pomegranate seeds before being generously drizzled with a creamy miso tahini dressing. It’s a wonderful combination of sweet, savoury, tangy and nutty flavours, with plenty of texture in every mouthful.
Nutritionally, it delivers too, packed with fibre, plant-based protein, essential fats, polyphenols and an impressive diversity of plants to help support a healthy gut microbiome.
Serve it as a satisfying plant-based lunch, a colourful side dish or as part of a sharing table, it looks as good as it tastes.
INGREDIENTS
1 x 400g can brown or green lentils, drained and rinsed
7–8 heirloom or baby carrots, washed and stalks removed
2 tsp extra virgin olive oil
½ tsp sea salt
½ tsp freshly ground black pepper
½ tsp sumac
2 large handfuls baby spinach
100g pomegranate seeds
Miso Tahini Dressing, to serve
METHOD
Preheat the oven to 180°C.
Place the carrots on a baking tray, halving any larger ones lengthways so they cook evenly. Drizzle with the olive oil and sprinkle over the sumac, sea salt and black pepper. Toss everything together until the carrots are well coated.
Roast for approximately 20 minutes, or until the carrots are tender and lightly caramelised around the edges while still retaining a little bite.
Remove the carrots from the oven and set aside to cool slightly while you prepare the Miso Tahini Dressing.
To assemble, arrange the baby spinach over a large serving plate or platter, followed by the drained lentils and roasted carrots.
Generously drizzle over the Miso Tahini Dressing, then scatter with the pomegranate seeds for a final burst of colour, sweetness and tang.
Serve warm or at room temperature as a vibrant main course or alongside your favourite protein.
