Lentil Salad With Tahini Dressing Recipes

Steps:

• Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
• Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

Steps:

• In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing. Season to taste, then set aside.
• Heat the oil in a wok or large frying pan over a medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.
• Tip in the kale, lentils and the tahini dressing. Keep the pan on the heat for a couple of mins, stirring everything together until the kale is wilted and it's all coated in the creamy dressing.