The perfect winter salad recipe that’s low in calories!

INGREDIENTS

450-500 g carrots
Orange juice from half an orange
2 tbsp oil (30ml)
1 tsp coriander
1 tsp *cumin
½ tsp *pink salt
⅓ cup *dry black lentils
1 small onion, minced (about 1 cup)
¼ cup minced Italian parsley
¼ cup chopped roasted almonds or sliced almonds

Dressing

60 ml *Extra Virgin Olive Oil
2 tsp *apple cider vinegar (10ml)
2 tsp white wine vinegar or sherry vinegar (10ml)
2 tsp *maple syrup (10ml)
½-⅔ tsp *pink salt

METHOD

1. Place rinsed lentils in a medium bowl and fill with filtered water. Add 1 tsp apple cider vinegar and soak them overnight.
2. In a pot, bring to boil fresh water. Add rinsed lentils and boil them for 4-5 minutes or until they become tender. Drain the water.
3. Preheat oven to 200C. Thinly slice carrots crosswise with a mandoline. In a big bowl, mix together orange juice, oil, coriander, cumin, and salt. Add sliced carrots and toss well.
4. Place carrots onto a baking sheet. Roast them for about 15- 20 minutes (depending on the size of your carrot) or until tender.
5. Sauté minced onion with 1 Tbsp. olive oil on medium to low flame for 2 minutes; add a pinch of pink salt and sauté 3 more minutes or until tender, stirring frequently.
6. Place every ingredient for the dressing in a jar with a lid and shake well.
7. In a large bowl, add lentils, carrots, and onion. Mix well and add the dressing according to your preference. Chill in the fridge for at least 3 hours.
8. Mix minced parsley to the salad and add salt and pepper to taste. Sprinkle roasted almonds before eating.

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MINAKO UMEHARA – @365CLEANEATS
Health-conscious Recipe Creator/Food Stylist & Photographer/Food Instructor

Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating vegan recipes and running cooking classes.

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