3 or 4 carrots
1 or 2 red onions
2 tablespoons olive oil
salt and pepper
2 tins lentils, drained
2 handfuls fresh spinach, chopped
1 tablespoon chopped dates
1 tablespoon dried cranberries, optional
For the dressing
1 tablespoon tahini paste
juice of 1 lemon
1 tablespoon maple syrup
Salt and pepper
Method
Preheat the oven Gas Mark 6/Fan 180°C/200°C.
Slice the carrots at an angle, and the red onions into wedges. Place into a bowl and stir in the olive oil and salt and pepper. Turn onto a baking tray and roast for about 30 minutes until starting to turn golden brown then cool. Combine the lentils, roasted vegetables, chopped spinach, dates and cranberries in a large bowl. Put the dressing ingredients into a jam jar with a lid and shake well. Pour over the dressing, adjust the seasoning to taste and mix well before serving.