Lentil salad with tahini dressing

Name: Lentil salad with tahini dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp cold-pressed rapeseed oil; 320g sweet potatoes, cut into cubes; 2 large carrots, cut into thin sticks (320g); 2 large courgettes, (375g) cut into chunks; 2 medium red onions, halved and sliced; 1 tsp cumin seeds; 2 tbsp finely chopped ginger; 2 tbsp pumpkin seeds; 2 x 390g cans green lentils, drained; 2 tsp vegetable bouillon powder; 1 lemon, zested; good handful of mint, roughly chopped; handful of parsley, roughly chopped; 2.5-3 tbsp tahini; 1 garlic clove, finely grated; 2 x 120g pot bio yogurt; a little smoked paprika, to serve

2 steps

Prep:10minCook:15min

Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.

Updated at: Sat, 30 Dec 2023 11:23:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories953.5 kcal (48%)

Total Fat19.9 g (28%)

Carbs142.9 g (55%)

Sugars21.7 g (24%)

Protein61.2 g (122%)

Sodium400.3 mg (20%)

Fiber64.4 g (230%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspcold-pressed rapeseed oil

320gsweet potatoes

cut into cubes

320gcarrots

large, cut into thin sticks

375gcourgettes

large, cut into chunks

2red onions

medium, halved and sliced

1 tspcumin seeds

2 Tbspginger

finely chopped

2 Tbsppumpkin seeds

2 x 390ggreen lentils

drained

2 tspvegetable bouillon powder

2 ½ Tbsptahini

2 x 120gbio yogurt

smoked paprika

to serve

Instructions

Step 1

Air fry 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 minutes. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.

cold-pressed rapeseed oil2 Tbsp

sweet potatoes320g

carrots320g

courgettes375g

red onions2

cumin seeds1 tsp

ginger2 Tbsp

Step 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.