Roasted lentil salad with tahini dressing

Roasted lentil salad with tahini dressing

Total: 45 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 374 kcal
, Fat: 26 g
, Carbohydrate: 15 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

1 tin green lentils (approx. 435 g), rinsed, drained
1 tbsp olive oil
½ tsp chilli powder
¼ tsp salt

Salad

100 g washed, prepared kale
1 tbsp olive oil
¼ tsp salt
1 bunch flat-leaf parsley, roughly chopped
50 g pitted green olives, cut into rings
40 g almond slivers, roasted
100 g feta, crumbled

Dressing

3 tbsp tahini (sesame paste)
3 tbsp water
1 lemon, the whole juice
1 tsp maple syrup
¼ tsp ground cumin
a little pepper
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How it's done

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Lentils

Mix the lentils, oil, chilli powder and salt in a bowl, spread onto a baking tray lined with baking paper.

To cook

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove.

Salad

Place the kale, oil and salt in a bowl, massage thoroughly by hand for approx. 2 mins. Add the parsley and all the other ingredients up to and including the feta along with the roasted lentils, mix.

Dressing

In a small bowl, whisk the tahini together with all the other ingredients up to and including the pepper, mix into the salad.

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