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!
tree nut, sesame
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
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.
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.
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. Cut the dates into thin strips. Drain and wash the lentils.