Vegan High Protein Salad with Tahini Dressing

Step 1

Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray.

Step 2

Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.

Step 3

Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves.

Step 4

Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils.

Step 5

Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water.

Step 6

Pour over the salad and use your hands to rub it into the leaves and mix it in well.

Step 7

(optional) Top with a mixture of seeds, such as sunflower, chia and pumpkin seeds for added crunch and protein.

Step 8

Serve and enjoy! Can be kept in a container in the fridge for up to three days.