Annabel Langbein's Happy Heart Bowl
"The tahini dressing gives this fabulous salad a nutty flavour. It will keep in the fridge for up to a week given the chance."
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
2 sevings
- Serves:
- 2
ingredients
- 1⁄4 red onion, small and thinly sliced
- 1 1⁄2 cups cooked le puy lentils
- 2 cups roasted sweet potatoes or 2 cups roasted pumpkin
- 1 red pepper, roasted and thinly sliced
- 2 cups Baby Spinach or 2 cups watercress
- 1⁄4 cup finely chopped parsley
- 1⁄2 cup roasted pumpkin seeds
- 1 garlic clove, small and crushed
- 1⁄2 orange, zest of
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon grated fresh ginger
- 1⁄2 teaspoon cumin
- 1⁄2 ground pepper
directions
- To make the tahini dressing, place all ingredients from the garlic to black pepper in a ajar and shake to combine.
- Roast the pumpkin, sweet potato and red pepper for about 30 minutes. Place all the ingredients from the onion to the parsley in a bowl and stir to combine.
- Pour over the dressing. Sprinkle with roasted pumpkin seeds.
- Serve cold or at room temperature.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
