@veganfood_: IRON BOOSTER SALAD I make this Iron Booster Salad all the time during Lent. Even though it’s a salad, we eat it as a full meal because it’s so hearty and satisfying. It’s a beautiful way to get some extra iron from the beetroot, lentils, and pepitas, and it always leaves us feeling nourished. I really love this salad, it just feels so wholesome and good to eat. INGREDIENTS SALAD 8 beetroot bulbs 375 g French lentils 3 cucumbers ½ Spanish onion (red onion) 1 bunch fresh dill ¼ cup pepitas (pumpkin seeds) TAHINI DRESSING ½ cup tahini (or EVOO) ⅓ cup lemon juice 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon honey/maple syrup 1 teaspoon Dijon mustard METHOD 1. ROAST THE BEETROOT Preheat oven to 180°C (350°F). Wash and peel the beetroot. Cut into small pieces (crinkle-cut fry shapes work beautifully). Place in a roasting dish with ¼ cup water and cover tightly with foil. Roast until just tender (about 35–45 minutes). Remove from the oven and allow to cool completely. 2. COOK THE LENTILS Rinse lentils thoroughly under cold water and check for debris. Add to a pot of boiling water. Simmer for 20–25 minutes, or until tender but not mushy. Drain and allow to cool. 3. PREPARE THE FRESH INGREDIENTS Wash cucumbers. Peel some of the skin if desired. Slice lengthwise, then cut into half-moons. Finely chop the dill. Thinly slice the Spanish onion. 4. MAKE THE DRESSING In a bowl, whisk together tahini, lemon juice, and salt until smooth. Add minced garlic, honey, and Dijon mustard. Whisk again until creamy and fully combined. (If needed, add a splash of water to loosen the dressing to your desired consistency.) 5. ASSEMBLE THE SALAD In a large bowl, combine roasted beetroot, lentils, cucumber, dill, onion, and pepitas. Pour over the tahini dressing. Toss gently to combine. Serve immediately or refrigerate for 30–60 minutes to allow the flavours to develop. #beetrootsalad #vegansalad #lentenfood #beetroot #veganiron

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Wednesday 20 May 2026 01:36:57 GMT