Lentil & Roast Veg Salad with Tangy Tahini Dressing

LENTIL & ROAST VEG SALAD WITH TANGY TAHINI DRESSING

GLUTEN FREE, DAIRY FREE

SERVES: 4

INGREDIENTS

Baked Veg

1 red onion, sliced

8 large brussels sprouts

1 medium eggplant, cut into small cubes

1 medium sweet potato, cut into small cubes

1 x 400g tin lentils, drained & rinsed

Olive oil

Sea salt & pepper

Ice berg lettuce, chopped, to serve

Tangy Tahini Dressing

1/2 cup parsley

4 tbl hulled tahini

1 tbl dijon or wholegrain mustard

2 tbl olive or macadamia oil

1/3 cup white wine or apple cider vinegar

Juice of 1/2 lemon

Pinch sea salt

2 tbl water

METHOD

Preheat oven to 180°C and line a tray with baking paper.

Toss the red onion, brussels, eggplant and sweet potato together on the lined tray with plenty of olive oil and season well with salt and pepper.

Bake for 40 minutes until veggies are cooked. Allow the veg to cool slightly.

Add the baked vegetables to a large serving dish along with the rinsed lentils. Toss to combine.

To make the dressing, combine all ingredients in a NutriBullet and blend until combined.

Pour the dressing over the baked vegetables and lentils and toss to evenly coat.

Serve on a bed of chopped cos lettuce with your protein of choice, we loved having this with a whole roasted chook!