summer lunches
Lentil salad with tahini dressing
Ginger and lemon zest add some zing to this dish. Ginger helps relieve swelling and joint pain, while pumpkin seeds add crunch and provide zinc for healthy skin.
SERVES 4 PREP 15 mins COOK 20 mins EASY V
2 tbsp cold-pressed rapeseed oil
320g sweet potatoes, cut into small dice
2 large carrots (around 320g), cut into matchsticks
2 large courgettes (around 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
handful of mint and parsley, roughly chopped
21/2-3 tbsp tahini1 garlic clove, finely grated2 x 120g pot bio yogurtpinch of smoked paprika (optional)
