Crispy Lentil Salad with Pistachio dressing
Have you ever tried roasting lentils? This Crispy Lentil Salad with Pistachio Dressing is an easy way to try it. They really add a different texture to the dish and are really easy to make. Finished with a creamy pistachio dressing, this is a warm salad you’ll want on repeat.
Equipment
Ingredients
- 2 x 400g cooked lentils (2x14oz)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 large sweet potato
- Large handful of spinach
- 2 roasted red bell peppers (from a jar)
- Sprinkle of pistachios
Ingredients for the dressing:
- ⅓ cup pistachios, unsated (40g)
- Large handful of coriander (about 20g)
- 2 garlic cloves
- ¼ cup tahini (60g)
- Juice of a lemon
- ⅓ cup water (80ml)
- ½ tsp salt
- A few grinds of black pepper
Instructions
- Preheat the oven to 180C or 350F. Drain and rinse the lentils and add to a large baking tray. Pour over the olive oil and garlic powder and season well with salt and pepper. Bake for 25 mins giving a shake halfway through.
- Peel and chop the sweet potato into bite-sized pieces. Add them to a baking tray with a drizzle of olive oil. Bake for 25 mins or until soft in the middle.
- To assemble the salad, add the spinach to a large serving bowl. Roughly chop the peppers and add those too. Once the lentils and sweet potatoes are ready add those to the bowl.
- For the dressing, add all the ingredients to a blender and blend until smooth. Pour over the salad, mix well, sprinkle over some chopped pistachios and serve.
Notes
- This will store well in the fridge for 3-4 days.
- If storing, I’d suggest you keep the dressing separate and add just before serving.
- You can use brown, black or green lentils for this recipe.
Nutrition
Calories: 375kcalCarbohydrates: 46.2gProtein: 16.2gFat: 16.8gSaturated Fat: 2.2gFiber: 11.4g
Tried this recipe?Let us know how it was!