Side

This rainbow carrot and lentil salad with creamy tahini sauce is the perfect side dish

Name: Charred BBQ carrot and lentil salad with creamy tahini sauce recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 12 (1 bunch) baby (Dutch) carrots, trimmed, halved lengthways (see recipe notes); 2 small red onions, cut into thick wedges; Extra virgin olive oil, to drizzle; 400g can lentils, rinsed, drained; 2 x 250g packets ready-to-eat whole beetroot, drained, quartered; 250.00 ml loosely packed mixed soft seasonal herbs (we used dill, mint and flat-leaf parsley); Pomegranate seeds, to serve; 400g can cannellini beans, rinsed, drained; 40.00 ml natural Greek yoghurt; 2 tsp finely grated lemon zest; 40.00 ml each tahini; 3 garlic cloves, finely grated

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20m

05m

Barbecued baby heirloom carrots and red onion with lentils, beetroot and yoghurt and tahini sauce — Brett Stevens

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by Dominic Smith

Feb 27, 2026

This tasty and healthy salad is on the table in under 30 minutes. To make it a more substantial meal, add a grilled steak. Let it rest after cooking, then slice and either serve on top of the salad or on the side.

12 (1 bunch) baby (Dutch) carrots, trimmed, halved lengthways (see recipe notes)
2 small red onions, cut into thick wedges
Extra virgin olive oil, to drizzle
400g can lentils, rinsed, drained
2 x 250g packets ready-to-eat whole beetroot, drained, quartered
1 cup loosely packed mixed soft seasonal herbs (we used dill, mint and flat-leaf parsley)
Pomegranate seeds, to serve

Yoghurt and tahini sace

400g can cannellini beans, rinsed, drained
2 tbs natural Greek yoghurt
2 tsp finely grated lemon zest
2 tbs each tahini and lemon juice
3 garlic cloves, finely grated

Method

1.

To make yoghurt and tahini sauce, place all ingredients in a small food processor, season to taste and whiz until combined. Set aside until ready to serve.
2.

Preheat a lightly greased barbecue or chargrill pan to high. Place carrots and onion in a large bowl, drizzle with oil, season to taste and toss well to combine. Cook carrots and onion, turning frequently, for 3-5 minutes, or until charred and cooked to your liking. Transfer to a tray and stand until ready to use. You can serve hot, warm or at room temperature – it’s up to you!
3.

To serve, spread yoghurt and tahini sauce on a large serving plate, top with lentils, beetroot and grilled carrots and onion. Drizzle with extra virgin olive and scatter with herbs and pomegranate seeds.