Today, to
welcome the arrival of April in my kitchen, I decided to cook something light,
easy and quick. My taste buds crave nothing but carrot recently, thus I
cooked carrot, spinach and buckwheat salad tossed with green lentils and
raisins and mixed with a tahini, lemon, olive oil and maple dressing. It may
sound like a long title for an easy dish (I admit), but I swear it’s really super
duper easy.
