Leftover roasted root vegetables are perfect for using in quick salads like this. Packed with fibre and flavour, this is a nourishing salad that you can pull together in minutes and enjoy warm or cold. Mix on a base of leaves or grains (or both!) and top with a creamy maple tahini dressing and pops of bright pomegranate for a sweet, refreshing hit.
Total time to make : 10 minutes
Servings : 2 large
Ingredients
Leftover roasted vegetables (I used these carrots and parsnips)
Pouch of cooked grains, rice or lentils - I love Merchant Gourmet
Herbs such as parsley, mint and dill - to garnish
Pomegranate seeds to garnish
Dressing
4 tbsp tahini
2 tbsp maple syrup
Juice from 1 lemon
Method
For the dressing, combine tahini, maple and lemon juice together in a mug or small bowl and whisk with a fork. Add a splash of cold water if your tahini is quite thick to loosen the dressing.
Heat the pouch of grains, rice or lentils in a small saucepan with a splash of water to stop them sticking together (or use a microwave) for 2 minutes, then empty onto a large plate. Mix with any salad leaves if you like to bulk out the salad even more.
Top with leftover roasted vegetables and drizzle over the dressing.
Garnish with loads of fresh herbs and a sprinkling of pomegranate seeds.
Nutritional Information
460 calories
10g protein, 47g carbs, 30g fat
Good to know:
Will keep really well for up to 3 days in the fridge in an airtight container
The bed of quinoa will soak up any oil from any roast vegetables you use, infuses the flavour and won't leave you with a watery-residue-salad (gross). I prefer glass and metal tupperware to store them in.
Vegan, GF