A delicious salad with a Superseed Crunch!
This warm salad is cosy enough for late winter, but bright enough to welcome spring. Roasted kumara, hearty lentils, and a creamy tahini dressing, sprinkled with Superseed Salad Toppers for that satisfying crunch.
Ingredients (serves 3–4):
- 2 medium orange kumara, chopped into chunks
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1½ cups cooked brown lentils (or 1 tin, drained and rinsed)
- 2 cups baby spinach or kale
- ½ red onion, very thinly sliced
- A handful of fresh parsley or coriander, chopped
- A generous handful of Superseed Salad Toppers
Creamy tahini dressing:
- 2 tbsp tahini
- Juice of ½ lemon
- 1 tsp maple syrup
- 1 garlic clove, grated
- 2–3 tbsp warm water to loosen
- Salt to taste
Method:
1. Preheat oven to 200°C. Toss kumara with olive oil, cumin, paprika, salt, and pepper.
2. Roast for 25–30 minutes until golden and tender.
3. While the kumara is roasting, whisk together all dressing ingredients until smooth.
4. In a large bowl, combine lentils, spinach or kale, red onion, herbs, and roasted kumara.
5. Drizzle with the dressing and toss gently.
6. Top with Superseed Salad Toppers just before serving for a crunchy finish.