Tahini Salad
This is what healthy eating looks like and guess what…it doesn’t taste like cardboard. There are very few salads that I’ll eat. I only eat salads that are actually filling. I get bored halfway through eating most salads because they are bland and one dimensional. And even if I did finish a salad, I’d be left starving. Generally, salads are the worst. That being said, this 30 minute meal is fun and yum. It’s got a little kick to it and the lentils fill up your belly. Try it out and I think you’ll be pleasantly surprised:)
Ingredients:
1 cup dry brown or green lentils
10-12 medium organic carrots, halved lengthwise then cut in half (cutting style is optional)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon cayenne pepper, to taste (optional)
1 teaspoon sumac
2 cups mixed greens (I used a spinach/kale blend)
1 teaspoon black pepper
1/2 cup crumbled feta cheese
Your choice of Tahini dressing.
Directions:
Preheat oven to 375 degrees. Cook lentils according to package directions.
Peel and cut the carrots while you’re cooking the lentils. In a large mixing bowl coat the carrots in oil, salt, cayenne and sumac.
Once carrots are well covered, spread them on a baking sheet and cook at 375 for about 15 minutes.
Drain lentils after they’re cooked through, divide greens between plates and layer the lentils, carrots and crumbled feta. Drizzle tahini all over and add pepper to taste. Enjoy!
