Greens, Pretzel + Tahini Salad


  • 5 or so small baked beetroots.

  • 2 cans lentils

  • 1 small red onion or 2 shallots

  • 250g ricotta

  • salt and pepper

  • olive oil

  • balsamic

  • mixed herbs (parsley, tarragon, dill etc).




1.) Drain lentils and rinse and let drain well, then add to large bowl.


2.) Slice beetroots into rough cubes, then add to bowl.


3.) Slice onion/shallots into thin strips, then add to bowl.


4.) Roughly chop herbs and add to bowl.


5.) In a small bowl, mix 2 parts oil, to 1 part balsamic and season with salt and pepper.

6.) Pour over vegetables and toss well (don’t overdress this one).

7.) Using your hands, break ¾ ricotta over salad and mix through, then crumble the rest over the top.



Melbourne, Australia

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© 2020 by Georgia Karavis 

ABN 63 918 834 829