Slimming treat

One for the health conscious

Roast carrot and lentil salad

1 dried lentils

3 cups water

1 onion, quartered

2 cloves garlic

1 bay leaf

1 tsp salt

1 tbs olive oil

Soak and cook the lentils: Place the dried lentils in a medium-sized bowl. Cover with water and allow to soak overnight. Drain the lentils and place in a saucepan. Add 3 cups of water, the onion, crushed garlic, bay leaf, and 1 teaspoon salt. Bring the lentils to a boil, reduce the heat to simmer, and cook the lentils for 30 minutes, or until tender. Drain in a sieve and discard the onion, garlic and bay leaf. Place in a large serving bowl to cool. Toss with a tablespoon of olive oil.

2 bunches carrots

5 cloves garlic

2 tbs olive oil

1/4 tsp cinnamon

1 tsp salt

1/4 tsp black pepper

1/4 red onion, sliced

Roast the vegetables: Meanwhile, preheat the oven to 200 C. Slice the carrots into rounds and cut the radishes into quarters. Place the carrots on a large sheet pan with the garlic cloves and toss with the 2 tablespoons of olive oil, cinnamon, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Roast for 15 minutes or until pierced easily with a fork.

1 head frisee

5 breakfast radishes

Clean the greens: Remove old leaves from the frisee and chop then clean the remaining young tender leaves. Slice the radishes as thinly as possible.

1/4 c tahini paste

3 tbs lemon juice

2 tbs cilantro (coriander)

1/2 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

1/4 cup water

Prepare the dressing: In a small bowl, whisk together the tahini paste, lemon juice, cumin, cilantro, salt and pepper. It should be thick. Add 3 to 4 tablespoons of hot water and whisk gently until smooth.

Put it together: In a medium-sized bow add the frisee, sliced radish, lentils, roast carrots and top with tahini dressing.