Drizzled in yoghurt dressing with bites of zesty orange, roasted vegetables and fresh herbs, this mouth-watering salad is a tasty dinner that will help keep you full thanks to protein-rich lentils. It is also high in iron which helps support regular cognitive function.
Total Time: 40 minutes | Serves: 4
Ingredients
- 12 large silverbeet leaves, spine removed and keep the tip of leaf joined (this is about 1 bunch)
- 2 tbsp olive oil
- 1 small butternut pumpkin, peeled, seeded, and cut into small cubes
- 1 cup brown rice, cooked
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup tomatoes, chopped
- 1 tbsp Mexican spice mix
- 1 x 400g no added salt crushed tomatoes or 2 cups passata
- 1 cup grated cheese, optional
Method
- Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with parchment paper.
- In a large bowl, combine the beetroot wedges, carrot chunks, olive oil and smoked paprika. Toss until the vegetables are evenly coated with the oil and spices.
- Transfer the seasoned beetroot and carrots to the prepared baking tray and spread them out in a single layer. Roast in the preheated oven for about 25 minutes or until the vegetables are tender and slightly caramelised. Remove from the oven and set aside to cool.
- In a small bowl, whisk together the yoghurt, tahini, lemon juice and garlic to make the dressing. Season to taste.
- In a large salad bowl, combine the roasted beetroot and carrots, lentils, orange segments, dill and rocket. Drizzle the yoghurt tahini dressing over the salad and toss gently to combine.
- To serve, divide the salad among plates. Top with crumbled feta, fresh dill sprigs and toasted nuts, if desired.
Recipe and image kindly contributed by Sanitarium.