Recipe Instructions:
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
Method
STEP 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.
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.
