Roast Vegetable and Lentil Salad

Published 17 Nov 2025

Rainbow Roast Vegetable and Lentil Salad with Tahini Dressing

This salad is loaded with antioxidants, fibre, and anti-inflammatory nutrients that support healthy ageing from the inside out. The variety of colourful vegetables provides a broad spectrum of phytonutrients that help protect cells from damage, while lentils offer plant-based protein and gut-friendly fibre to support heart and digestive health. Spices like turmeric and cumin bring powerful anti-inflammatory benefits, and the tahini dressing adds calcium and healthy fats essential for bone and brain health, making this a deliciously nourishing choice for longevity and vitality.

Serves: 4

Ingredients:
  • 1 small cauliflower, broken into florets
  • 2 small carrots, halved lengthways & sliced
  • 1 zucchini, sliced into half moons
  • 1 small red onion, cut into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1 tin (400g) brown lentils (drained and rinsed)
  • 3 handfuls baby spinach or rocket
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint or coriander 
  • 2 tbsp pomegranate seeds 
  • 1 tbsp toasted pepitas (pumpkin seeds) or sunflower seeds
For the tahini dressing:
  • 2 tbsp tahini
  • Juice of ½ a lemon
  • 1 tsp maple syrup or honey
  • 1 small garlic clove, finely grated or minced
  • 2-4 tbsp water, to thin
  • Pinch of sea salt
Instructions:
  1. Preheat oven to 200°C.
  2. Place the cauliflower, carrots, zucchini, and red onion on a large lined baking tray. Drizzle with olive oil and sprinkle with turmeric, cumin, salt and pepper. Use a spatula and toss to coat. Roast for 25–30 minutes, turning halfway, until golden and tender.
  3. In a large bowl, combine the lentils, greens, and herbs.
  4. To make the tahini dressing, whisk together tahini, lemon juice, garlic, maple syrup and a pinch of salt. Add some water gradually until you reach a creamy, pourable consistency.
  5. When the vegetables are cooked, remove from the oven and allow to cool down a little. Then add these to the bowl with the lentils and greens.
  6. Drizzle generously with the tahini dressing and stir to coat. Sprinkle over the pomegranate seeds and toasted pepitas.

This recipe is thanks to nutritionist Mel Bald.

Find more delicious recipes and healthy eating advice from Healthier Together.

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