I’m a salad girl through and through. Infact i am a typical vegan for loving salads like I do. They’re a great way to get all your nutrients and flavors in one dish. Plus it’s actually quite easy to throw a bunch of ingredients together and hope they go well and if they don’t taste well together, you can just slide your least favorite ingredient to the side. (i know for a fact that I’m not the only one who does that)
My rules for a great salad :
You must have protein, something crunchy, something with color and something fresh as well as a good dressing. That makes it way easier from there on to freestyle as much as you want.
What makes this salad a great kicker is because of the elements of sweet and spicy. The contrast between those two always make for an interesting party for my tastebuds. If you’re not a fan of lentils alone then matching it with these ingredients makes it more delicious.
*8 medium sized carrots
*2 tsp turmeric
* 2 tsp dried mixed herbs
*4 spoons golden syrup
*4 tsp fresh parsley finely chopped
*4 medium sized beetroot
*Salt and pepper
*1 tin lentils or 1 cup cooked lentils
*2 tsp paprika
* 1 tsp crushed chilli flakes
*1/ 2 a cup toasted almond
*2 tbs finely chopped fresh mint
*1/ 2 cup pomegranates
1. Preheat the oven to 180 and line your oven tray with baking paper.
2.Peel your carrots and slice each halfway lengthwise and place on baking paper.
3.Sprinkle oil, turmeric, mixed herbs and golden syrup over the carrots and cook for 20 minutes or until tender.
4.Grease a medium sized baking tray and slice your beetroot into thin circles and evenly place on top.
5.Sprinkle salt and pepper, a little oil and ccok in the oven as well for 20 minutes until tender.
6.In a medium sized pan, fry your lentils with paprika and crushed chillies for 10 minutes.
7.When your carrots are cooked, add your chopped parsley and squeeze a little more syrup and put back in the oven for 5 more minutes.
8.When all is cooked, assemble your salad by starting with laying the lentils on the platter first into a half moon shape.
9.Place your beetroot discs on top and follow with your carrot.
10.Finish up by sprinkling pomegranate, crushed almonds, chopped mints and serve with a sweet mustard dressing.