Lentil salad with tahini dressing - Good Food Middle East
Explode your Ramadan feast with our Lentil Salad with Tahini Dressing – a flavorful Middle Eastern dish perfect for breaking the fast.
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Cooking tools:
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- Serving bowl
- Fork
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
- 2½ -3 tbsp tahini
- 1 garlic clove, finely grated
- 2 x 120g pot bio yogurt
- a little smoked paprika, to serve
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