Lentil salad with tahini dressing

• cold-pressed rapeseed oil↗2 tbsp
• sweet potatoes↗320g g

  cut into cubes

• large carrots↗2

  cut into thin sticks (320g)

• large courgettes↗2

  (375g) cut into chunks

• medium red onions↗2

  halved and sliced

• cumin seeds↗1 tsp tsp
• finely chopped ginger2 tbsp tbsp
• pumpkin seeds↗2 tbsp tbsp
• green lentils↗2 x 390g cans

  drained

• vegetable bouillon powder↗2 tsp tsp
• lemon↗1

  zested

• mint↗good handful of

  roughly chopped

• parsley↗handful of

  roughly chopped

• tahini↗2.5-3 tbsp tbsp
• garlic clove↗1

  finely grated

• bio yogurt↗2 x 120g pot
• smoked paprika↗a little

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.