Ingredients

Tahini Peanut Sauce

3 tbsp Mayver’s Hulled Tahini 

1 tbsp Mayver’s Dark Roast Smooth Peanut Butter

1 tbsp honey

1 clove of Garlic (crushed)

1 small piece of ginger (grated)

2 tbsp tamari or soy sauce

100mls water (or more depending on preferred consistency)

Salad

8 Small-medium carrots (halved lengthwise)

400g canned brown lentils (drained and washed)

1 1/2 cups cauliflower florets

100g cooked beetroot (diced)

6 tbsp olive oil

1 tbsp turmeric

1 tbsp smoked paprika

1/2 tsp pepper

1 garlic clove (crushed)

2 tbsp honey

20g goats cheese

Handful of crushed Walnuts

Method

Tahini and Peanut Sauce 

1. Add all ingredients into a small bowl or container and mix together until smooth consistency. (Note: Add more water for a more thinner/pourable dressing)

Salad

1. Preheat oven to 180°c fan forced.
2. Place carrots and cauliflower onto 2 separate lined baking trays.
3. Drizzle 3 tbsp olive oil and honey onto carrots and rub in using hands.
4. Drizzle remaining 3 tbsp olive oil onto cauliflower and add turmeric, paprika, pepper and garlic, then rub into cauliflower using hands.
5. Place both trays into oven and roast until tender (approx. 20 minutes).
6. To assemble, spread lentils on the base of the plate, then in order add cauliflower, beetroot, carrots, walnuts, goats cheese and drizzle over dressing before serving.

Delicious recipe by @healthwithkym