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  • Serves 1
  • Makes 1
  • 40 minutes
  • Difficulty Easy
  • 7 Ingredients
By

17 Comments

Leading dietitian and Mayver’s ambassador Susie Burrell has created this simple and delicious recipe, that celebrates the best of spring’s produce.


Ingredients (serves 1 | makes 1 bowl)

  • 150g pumpkin, diced into 2cm cubes
  • 1/2 cup baby beets, drained and halved
  • 2 cups rocket
  • 1/2 cup lentils
  • 2 tbsp lemon juice (at room temperature)
  • 2 tbsp Mayver's Hulled Tahini
  • 1 tsp Olive oil

Method

  1. Cook pumpkin in pre-heated oven at 200°C for approximately 20 minutes, or until cooked through and tender. Allow to cool slightly.
  2. In a large bowl toss together the beetroot, rocket, lentils and pumpkin.
  3. In a separate bowl or jar, mix together the lemon juice and olive oil. Pour over salad, drizzle with Mayver’s Tahini.

This recipe shared and powered by

  • Any good recipe with lentils is a winner in our house :)

    Reply

  • love spring time and eating foods that fresh, light and tasty!

    Reply

  • not a huge fan of lentils myself so I would probably add some chickpeas but overall the salad looks so tasty – thank you for sharing

    Reply

  • This looks so appetising!

    Reply

  • Ooo yum! I’ve never had a salad with lentils in it before


    • Lentils are so yummy in salad and so good!

    Reply

  • A yummy looking salad, thanks! I do love to eat pumpkin in salad recipes.

    Reply

  • Beautiful ! I was a bit puzzled by step 3 of the Method “Mayver’s Tahini”

    Reply

  • I love the colours, textures and mix of flavours in this salad. Yum !

    Reply

  • Lovely salad to try.

    Reply

  • Interesting combination; lemon and tahini dressing sounds great.

    Reply

  • A bright, fresh and healthy salad for Spring!

    Reply

  • Yum! What a simple tasty salad. I can definitely see this had a few times for lunch in the near fuure. Thanks for sharing.

    Reply

  • Simple yet healthy and colourful. Not for me though because of the lemon

    Reply

  • This is absolutely my kind of salad. I love the ingredients. Some I’ll need to go looking for, but looking forward to this.

    Reply

  • Now that Spring is here I think I will make Susie Burrell’s Spring Salad this weekend. It looks delicious.

    Reply

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