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.
Nice and quick!
La Vera smoked paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Wash, peel and cut the sweet potato and pumpkin into thin sticks. Mix the sticks with 1 tablespoon of olive oil and 1 tablespoon of ginger-, cinnamon- and paprika powder in a bowl. Optionally add salt and pepper. Cook in the oven for approx. 12 min. until they brown. They can also be sautéed in a wok.
Mix the nuts with the rest of the paprika, ginger and cinnamon powder and roast in the oven or in a pan. Chop the nuts into large pieces.
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.
Wash and cut the cabbage very finely. Remove the seed from the dates and cut into thin strips.