Maple-tahini Lentil Salad (and an updated recipe page!)

Training: Run 5km

With the temperatures dropping more and more with each passing day, and owing to my declaration of 'Salad week' yesterday, I wanted to create a salad with a little Spring flair this evening.

And then my neighbour dropped in a big plate of spelt spanakopita that his mother had made for us, so I wanted to keep our salad light.

Starting with tomatoes, capsicum and cucumber.

Followed by lentils and corn?

Finished with fresh herbs?

Parsley and mint!

Combined then piled high.

Now, while this salad was quite tasty on its own,

Particularly with the sweet corn kernels,

And the tomato / fresh herb combination,

It called for something extra. Thus, this salad went from a plain lentil salad, to a maple-tahini lentil salad in a matter of seconds.

The secret?

A quick and easy maple tahini dressing!

4 ingredients ? resulting resulting in a rich and creamy dressing?

Drizzled over the salad for the perfect finishing touch.

A super easy no fuss addition to my Salad Week.

Served with a  few slices of the homemade spanakopita.

Delish!

Maple-tahini Lentil Salad (serves 2)

1.5 cups cooked lentils 6 tomatoes, quartered 1 cucumber, diced 1 red capsicum, diced 1 cob corn, kernels only handful fresh parsley, chopped handful fresh mint, chopped 2 tbs tahini 1 tbs maple syrup 1 tbs dijon mustard 4 tbs water Combine the salad ingredients in a large bowl. Divide between two serving dishes. To make the sauce, whisk together the tahini, maple syrup and dijon mustard. Add the water, 1 tablespoon at a time, stirring well to combine. Drizzle a generous portion of the dressing over the salad to serve.

What about you? Do you know your neighbours? We are lucky enough to live next to two very generous Greek neighbours who love to surprise us with authentic Greek dishes (and figs!) on a regular basis. We are very lucky indeed!

PS - I finally updated my recipe page! Click here to check it out and let me know if you think any are missing.

Happy Baking :)