easy healthy lunch recipe: roasted fennel & carrot lentil salad with pecans and tahini dressing

I'm a big fan of ready cooked legumes - beans, chickpeas, lentils... as much as I would love to say that I soak & cook them the reality is that I don't have time & buying them ready cooked is a quick & convenient way to eat more plants.

One of my favourite brands is Mr Organic which are reasonably priced, organic and have BPA free lining.


1 fennel bulb, chopped into big chunks

6 carrots, chopped into big chunks

1 courgette, chopped into big chunks

1 handful of pecans, roughly chopped

400g ready cooked lentils, drained & rinsed

Couple of handfuls of salad leaves

1/2 lemon, juice

2 tbsp of tahini

3 tbsp extra virgin olive oil


Add the veggies to a roasting tray with some olive oil. Season & cook for 35-40 mins (or until cooked).

Mix together the tahini, olive oil and lemon juice to make the dressing. Add some water to loosen if necessary.

When ready to eat assemble with the lentils, salad leaves, roasted veggies, pecans and dressing

(makes 3 portions)

Enjoy! Michelle x