Carrot, Lentil & Raisin Salad

 

I’m sorry for not posting any recipes last week – I went on holiday and took some time off from technology, which was amazing! I’m back now though, feeling totally recharged and bursting with a million new ideas for awesome recipes, including this one for a carrot, lentil and raisin salad tossed with quinoa, pint nuts and roasted butternut squash and mixed with a tahini, tamari, lime and olive oil dressing. It may sound like a long title for a recipe, but trust me it’s super easy!  The wow factor of the salad however lies in the inclusion of the raisins though – they just taste incredible. They’re soaked in warm water while everything else is cooked to make them so extraordinarily  sweet and juicy, allowing them to enhance the natural sweetness of the grated carrot and roasted squash while also creating the perfect contrast to the savoury crunch of the toasted pine nuts. It’s awesome. The dressing then brings everything together, adding a deliciously creamy factor to the whole thing that really allows each mouthful to melt in your mouth. I think you’ll all love this! If you’re running around all day it’s a super easy on-the-go lunch too as it’s so delicious cold so you can make it the night before. It will last for a few days in an air-tight container too.

Serves 3:

(All measurements are for the raw ingredients)

– 3/4 of a cup of quinoa

– 3 carrots

– 1/2 a cup of lentils

– 1/2 a cup of raisins

– 1/2 of a cup of pine nuts

– 1 large butternut squash

For the dressing:

– 3 tablespoons of olive oil

– 2 tablespoons of tahini

– 1 teaspoon of tamari

– 1 lime

– salt

 

Start by pre-heating the oven to 190C, then peel and cut the squash into bite size chunks. Place them on a baking tray drizzled with olive oil, salt, dried rosemary and pepper and bake for thirty minutes until soft. Next, cook the quinoa and lentils, which should take about fifteen minutes – to flavour them add some lime or apple cider vinegar and a sprinkling of salt as they start to cook.

Once this is cooking place the raisins into a bowl of warm water and allow them to soak – this makes them much juicier and so much more delicious.

Then peel and grate the carrots using the fattest holes of a cheese grater.

 Finally, make the dressing simply by mixing the tahini, tamari, lime and olive oil with a fork until smooth. Place all of the ingredients (including the pine nuts!) into a large salad bowl, pour on the dressing and stir well. Enjoy!