Lentil salad with tahini dressing
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.
Ingreadient :
- 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
Direction :
- 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
