1 spring onion or ¼ small red onion, thinly sliced
1½ cups cooked le puy lentils or 400g can lentils, rinsed and drained
2 cups roasted kumara and/or pumpkin chunks
1 roasted red pepper, thinly sliced
2 handfuls spinach or watercress leaves
¼ cup finely chopped parsley leaves
½ cup pumpkin seeds, toasted
1 small clove garlic, crushed to a paste with a little salt
finely grated zest of ½ lemon or orange
2 tbsp boutique extra virgin olive oil
1 tbsp tahini
1 tbsp lemon juice
1 tsp finely grated fresh ginger
½ tsp ground cumin
ground black pepper, to taste
Ingredients provided by:
To make Tahini Dressing, place all ingredients in a small jar and shake to combine. Taste and adjust seasonings.
Spoon dressing into the base of a large jar or bowl or, if serving 2, divide between 2 medium jars or bowls. Layer in all other ingredients in order listed. If using bowls, toss gently before serving. If making in jars, screw on lids and, when ready to eat, invert into bowls and toss gently.
Just one of 650 great recipes in Annabel’s new book ESSENTIAL Annabel Langbein (Annabel Langbein Media, $65), available now at all good bookstores. Find out more at annabel-langbein.com
Wine match: 2016 Soul Waipara Valley Grüner Veltiner
Aromas: Sweet yellow plum, pineapple and tropical notes.
Palate: Fresh apple with a savoury nuttiness and mineral texture that provides great mouthfeel.
The fresh and exotic aromas and mineral texture of the Soul Grüner Veltliner will pair nicely with the vibrant ingredients and nutty flavours in this hearty salad.