A lunch that will reenergize you! The carrot ribbons and red endives offer a delicious crunch, and lentils lend a delicious peppery taste. The crisped-edge Creamer potatoes act as a veggie crouton, soaking up the delicious lemon tahini dressing.

Notes:
This salad tastes best at room temperature.

Prep
10 mins
Cook
35 mins
Serves
4
Ingredients
14

Equipment

  • Baking sheet
  • Large bowl

Ingredients

  • 1 cup Little Potatoes, diced 1/2 inch thick
  • 1 Tbsp olive oil
  • 1 cup green lentils, cooked
  • 1 large carrot, peeled into ribbons
  • 2 whole red endives, leaves separated
  • 1 cup cucumber slices
  • 1 small red beet, peeled and julienned
  • 2 Tbsp fresh herbs of your choice, chopped finely (e.g. parsley and chives)

Lemon Tahini Dressing:

  • 2 garlic cloves
  • 1/4 cup tahini
  • 1/3 cup nutritional yeast
  • 1/3 cup lemon juice
  • 4 Tbsp extra virgin olive oil
  • 2 to 3 Tbsp water, for desired consistency

Instructions

  • Step 1

    Preheat oven to 350 °F. Toss the diced potatoes with the olive oil and season with salt and pepper. Distribute evenly on a baking sheet and bake for 20 to 30 minutes depending on the size, stirring half way through. The potatoes should have a golden crispy crust on the edges yet still be tender in the middle.

  • Step 2

    Toss all the ingredients together in a large bowl. If making ahead, cover in plastic wrap and keep in the fridge. Add the lemon tahini dressing when ready to serve.

  • Step 3

    Mix all ingredients for dressing together in a food process or small blender. Season with salt and pepper to taste. Makes about one cup of dressing. Refrigerate for up to two weeks.