For the first time ever, my garden produced arugula successfully. This awesome green causes divisions in our family, as arugula-haters try to eliminate it from all meals (and sometimes even from the garden). I personally am a huge fan. I even enjoy the mature, more powerfully-flavored leaves.
Ingredients
4 cups arugula leaves
4 large carrots
1.5 cups cooked lentils
1 cup cherry tomatoes
2 tbsp tahini
2 tbsp vinegar
1.5 tbsp Dijon mustard
0.5 tbsp sugar
water
salt
black pepper
Preparation
Cut the carrots into wedges and roast at 400F until tender and slightly browned. (Toss with a tiny bit of oil and salt, as desired, before roasting.)
Whisk the tahini with the vinegar. Then blend in the mustard, sugar, and about 0.5 tsp of salt to begin.
Adjust thickness with water.
Season with salt and black pepper.
Toss cooked arugula with dressing. Fold in roasted carrots, and finish off by adding in the lentils, chopped roughly.
That's a great meal idea! Thanks!
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