Deliciously Ella's carrot, lentil and raisin salad recipe

Recipe by Ella Mills

This delicious and simple salad is made with squash roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing.

Yield: 2 servings

Ingredients

For the salad:

• 1 butternut squash, peeled and cut into bite-sized pieces
• 2 carrots, peeled
• 3.5 oz green lentils
• 3.5 oz quinoa
• A handful pine nuts
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1.8 oz raisins
• Olive oil
• Salt
• Black pepper

For the dressing

• 3 tablespoons olive oil
• 2 tablespoons tahini
• 1 lime, juiced
• A pinch chili flakes
• 1 teaspoon maple syrup

Recipe Instructions

1. Preheat the oven to 375F, fan setting.
2. Place the chopped butternut squash into a baking tray and drizzle with olive oil, cumin, cinnamon, salt and pepper.
3. Cook in the oven for 35-40 minutes until soft, adding the pine nuts for the last 2-3 minutes - they toast quickly though so keep an eye on them.
4. Cook the quinoa and lentils together in a pan over a medium heat with about double the amount of water, it should take around 15 minutes to cook through.
5. Grate the carrots into a large bowl and mix through the pine nuts, raisins, cooked lentils, quinoa and butternut squash.
6. Pour in the dressing ingredients and give everything a really good mix before serving.