Spinach, Lentil and Roasted Carrots Salad with a Lemon Tahini Dressing

Hi there! I’m back, found some new motivation and hope I can share it with you starting with some delicious recipes. How has everyone been?

5 ingredients does it get better than that?

Portion for two.


100g spinach

100-200g green lentils, cooked.

6 carrots, peeled.

1/2 tsp coconut oil


Juice of one lemon.

1-2 tbsp tahini.

1-2 tsp water.


  1. To cook dry green lentils, follow instructions on packet. Wash dried lentils, put in fresh water and cook to boil for 10 mins, simmer for a further 20 minutes until tender, drain.
  2. Preheat oven to 200C.
  3. Cut carrots into matchsticks, massage in coconut oil. Place in the oven for 30-40 minutes, until a nice roasted colour.
  4. For the dressing, mix all the ingredients together.
  5. Layer a handful of spinach, half the lentils and half the carrots, add another layer.
  6. Drizzle on top the tahini dressing.


Bonne appétit!

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