1-2 cups purslane, stems stripped off
2/3 cup grated beets
1 carrot, grated
1 cucumber, diced
1-1/2 cups cooked brown lentils (I used the pre-steamed ones from Trader Joes)
2 Tbsp chia seeds
1/4 tsp cumin
1/4 tsp tamarind powder (optional)
Stir together.
Dressing:
1 Tbsp pomegranate molasses
1 Tbsp coconut oil
1 Tbsp chia seeds
1 Tbsp tahini
2 cloves garlic, grated
1/2 cup water
Blend up, then pour over salad.
