
Ingredients
For the Salad:
·3 medium leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried)
·1 beet, peeled and quartered
·2 tablespoons olive oil
·1/4 teaspoon salt and pepper
·1/2 cup green lentils, rinsed
·1 cup vegetable stock or water
·4 handfuls kale
·Sunflower seeds or pecans,
for topping
For the Tahini Dressing:
·1/4 cup tahini
·1/2 lemon, juiced
·2 tablespoons pure maple syrup
·4 tablespoons olive oil
·Pinch salt and pepper