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.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

tree nut, sesame

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

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.

To put the salad together: spread the spinach as a base on a flat plate. Add the sliced cabbage, the lentils, the pumpkin and sweet potato sticks, the dates, the nuts and the mint leaves. Finish with the tahini dressing.