The carrots are simply made into ribbons using a peeler and dressed in a zippy tahini garlic dressing. Use ready cooked lentils for a really quick and easy no-cook recipe.
iNGREDIENTS
Serves 2-3
3 medium carrots (heirloom or regular), washed and made into ribbons on a peeler
100g cooked green or brown lentils, drained
1 tbsp washed chopped dill or carrot tops
2 tbsp tahini
1 clove finely grated garlic
1 lemon
Pinch chilli flakes
salt and pepper
olive oil
Crumbled feta to taste
RECIPE
- In a large bowl mix together the tahini, a little lemon zest, half the juice of the lemon, chilli flakes and 1 tbsp olive oil. Adjust with a little cold water to a thick dressing consistency.
- Stir in the carrots, lentils and dill. Adjust seasoning and add more lemon and olive oil as needed
- Arrange in a bowl and top with a little feta and some more dill
RECIPE NOTES
The recipe calls for cooked green lentils – of course you can cook your own if you’d rather.
Simply omit the feta or use a plant-based alternative to keep this recipe vegan.
If your carrots come with their green tops, you can use a little in place of the dill.
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