As soon as Spring arrives, I find myself craving much more raw, fresh food. In the colder months, all I want to do is eat big filling bowls of comfort food – and lots of chocolate. Luckily, the weather seems to have changed for the better now that Spring is here, and it means I’ve been able to enjoy making more light recipes, and been able to create lots of new tasty raw inspired dishes!
One of my favourite things to make and eat raw, are spiralized vegetables. They’re so tasty, easy to make and they look so pretty! I love combining a few simple vegetables with a nice dressing and having it as a salad for a light lunch or snack during the day. So, for one of my first spring themed recipes of this year, I decided to make this spiralized salad to share with you!
To make this salad, I used my amazing OXO Good Grips Hand Held Spiralizer, to spiralize some courgette, carrot and cucumber. Then, I added them into a bowl with some red pepper, brown lentils and pumpkin seeds – for some different textures and nutrients. To give the salad a delicious boost of flavour, I created a rich, spicy dressing using lots of spices, tahini, olive oil and Cirio tomato puree to spoon on top of it (or to stir into the salad). I could quite easily eat the dressing on its own with a spoon! It’s so tasty. The Cirio tomato puree gives it a really lovely, fresh, tomato flavour.
It’s such a quick dish to make, and it tastes incredible. I’ll definitely be making this for many of my meals over the next few weeks! It’s quite a filling salad, so it’s perfect for a lighter option for lunch or dinner. I really hope you enjoy it!
spicy tomato tahini spiralized salad
for the salad:
1 400g tin brown lentils
1 red pepper
large handful pumpkin seeds
for the dressing:
3 tbsp olive oil
3 tbsp tahini
3 tbsp lemon juice
2 tbsp tomato puree
2 tbsp sun dried tomato paste
3 dried unsulphered apricots
1 clove garlic
1 2cm piece root ginger, grated
2 tsp smoked paprika
1 tsp chilli powder
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp salt
- Firstly, make the dressing. Add the olive oil, lemon juice, tahini, tomato puree, tomato paste, apricots, garlic, ginger, paprika, chilli, cumin, cinnamon and salt into a blender – I used my Froothie Optimum 2.1 Blender. Blend until smooth, then set it aside.
- Next, spiralize the courgette, carrot and cucumber, and add them into a large salad bowl. Then chop the red pepper, drain the lentils and take a handful of pumpkin seeds, and also add them into to the salad bowl. Carefully mix everything together with your hands.
- Next, divide the salad into four, and top each with a scoop of the dressing. Or, you can spoon the dressing into the salad bowl and mix everything together that way. Then, serve.