Mediterranean salad
with oven-roasted pumpkin, sweet potato, mint and almonds
This veggie-packed salad combines the flavours of roasted spiced sweet potato, pumpkin, cabbage, dates, mint, spinach and lentils with a fresh tahini dressing made of orange- and lemon juice.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, sesame
Utensils:
Ingredients
Cooked lentils
Pumpkin
Sweet potato
Red cabbage
Dates
Fresh mint
Spinach
Cashew nuts
Almonds
Tahini
Lemon
Orange
Agave syrup
Mediterranean spices
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3043
727
35
4
93
32
23
22
0
87
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Wash and peel the sweet potato and pumpkin. Cut them into thin sticks. Mix the sticks with 1 tablespoon of olive oil and 3/4 of the Mediterranean spices (reserve the rest for the nuts) in a bowl. Season to taste. Cook in the oven for approx. 12 minutes until they brown. They can also be sautéed in a wok.
3.
Mix the almonds and cashew nuts with the remaining Mediterranean spices and roast them in the oven or in a pan. Chop the nuts into large pieces.
4.
For the dressing: mix the tahini with the juice of half an orange, half a lemon and the agave syrup. The consistency should be like a sauce. More juice or water can be added if needed.
5.
Wash and cut the cabbage very finely. Cut the dates into thin strips. Drain and wash the lentils.
6.