Veggie tahini lentils

• tahini↗50g g
• lemon↗zest and juice 1
• olive oil↗2 tbsp tbsp
• red onion↗1

  thinly sliced

• garlic clove↗1

  crushed

• yellow pepper↗1

  thinly sliced

• green beans↗200g g

  trimmed and halved

• courgette↗1

  sliced into half moons

• shredded kale100g g
• pack pre-cooked puy lentils250g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.