Sweet roasted carrots, fresh fennel, crunchy almonds and a creamy tahini sauce – this salad has it all covered. It’s full of fibre from all the vegetables and lentils as well as digestive aiding fennel, this salad is sure to make you feel good.
This Week
2 Dec - 8 Dec
Roasted Baby Carrots and Lentil Salad with Shaved Fennel and a Green Tahini Sauce
- Under 1 hour
- 4
Print
Meal Prep Guide
Roast the baby carrots (store in an airtight container in the fridge)
*Bring to room temperature before serving
Ingredients
- 2 bunches (500g) baby carrots
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200 degrees celsius, fan bake.
- Add baby carrots to a baking tray, drizzle with olive oil and season with salt and pepper. Pop into the oven and cook for 35 – 40 minutes.
Make the dressing for the lentils (store in an airtight jar in the fridge)
*shake well before serving
Ingredients
- ½ lemon (juice)
- 1 tsp maple syrup or honey
- 1 tsp dijon mustard
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
Method
- Add all the ingredients to a jar, shake well.
Make the Green tahini sauce (store in an airtight jar in the fridge)
*Mix well before serving.
Ingredients
- ⅓ cup basil
- ⅓ cup mint
- ½ lemon (juice)
- ⅓ cup greek yoghurt
- 2 Tbsp tahini
- Salt and pepper
Method
- To make the green tahini sauce, add all the ingredients to a blender and blend until creamy and vibrant green.
Tips
Tips
- We like to layer this salad, not only does it mean all the elements are evenly distributed but also means the fennel and radish stay fresh and colourful, if we were to mix it with the lentils they would start to discolour.
- This green tahini sauce can be used to accompany almost any roasted vegetable. Our favourite is over whole roasted cauliflower or florets. It’s also delicious poured over crispy cos or iceberg. You can also change the herbs up to whatever you have on hand.
- The key to enjoying raw fennel is shaving it as finely as you can, with either a mandoline or sharp knife. This helps to reduce the aniseed flavour some people do not like.
Shortcuts
Vegetables
- Swap baby carrots for regular carrots, simply cut into quarters length ways.
- Swap carrots for roasted sweet potatoes wedges or pumpkin.
- Swap carrots for roasted cauliflower.
- If you do not like fennel swap for ¼ of a white cabbage, shaved.
Protein
- For extra protein, serve with a side of grilled lamb or chicken.
Other
- Swap lentils for 1 – 1 ½ cups of cooked quinoa.
Ingredients
- 2 bunches (500g) baby carrots
- 2 Tbsp olive oil
- ½ lemon (juice)
- 1 Tbsp red wine vinegar
- 1 tsp maple syrup or honey
- 1 tsp dijon mustard
- 1 Tbsp olive oil
- 1 bulb of fennel (finely sliced)
- 400g lentils (rinsed and drained)
- 2 radishes (finely sliced)
- 1 shallot (finely sliced)
- ⅓ cup almonds (roasted and roughly chopped)
- Salt and pepper
Green tahini sauce
- ⅓ cup basil
- ⅓ cup mint
- ½ lemon (juice)
- ⅓ cup greek yoghurt
- 2 Tbsp tahini
- Salt and pepper
Method
- Preheat the oven to 200 degrees celsius, fan bake.
- Add baby carrots to a baking tray, drizzle with olive oil and season with salt and pepper. Pop into the oven and cook for 35 – 40 minutes.
- In a small jar add lemon juice, maple syrup, dijon mustard, olive oil, salt and pepper; mix well. Remove 1 Tbsp of the dressing and pour over the finely shaved fennel, and shallot toss and allow the fennel to soften slightly. In a separate bowl add the lentils and the remaining dressing.
- To make the green tahini sauce, add all the ingredients to a blender and blend until creamy and vibrant green.
- To plate up, start by scattering a third of the lentils, followed by a third of the roasted carrots, fennel, radish and almonds, repeat twice more, then top with dollops of the green tahini sauce.
Variations
Vegetables
- Swap baby carrots for regular carrots, simply cut into quarters length ways.
- Swap carrots for roasted sweet potatoes wedges or pumpkin.
- Swap carrots for roasted cauliflower.
- If you do not like fennel swap for ¼ of a white cabbage, shaved.
Protein
- For extra protein, serve with a side of grilled lamb or chicken.
Other
- Swap lentils for 1 – 1 ½ cups of cooked quinoa.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox