Roasted spring greens and lentil salad with preserved lemon dressing
Making the most of the season’s wonderful winter greens, this is good served on its own for lunch or as an accompaniment to roast chicken at dinner.
SERVES 4 PREP 15 mins COOK 30 mins, plus resting
✱ 600g trimmed winter greens, such as sprouts, broccoli and savoy cabbage
✱ 3tbsp olive oil
✱ 125g puy lentils, rinsed
✱ 125g Greek yogurt
✱ 1tbsp tahini paste
✱ 1 small garlic clove, crushed
FOR THE DRESSING
✱ 3tbsp extra virgin olive oil
✱ 1tbsp runny honey
✱ Juice ½ lemon
✱ 1tbsp preserved lemon diced
✱ 1tbsp chopped fresh coriander
Heat the oven to 180C Fan/Gas 6. Line a large roasting tin with baking paper. Slice or chop the vegetables as necessary, so they are roughly the same size. Add the oil and some salt and pepper and stir well. Transfer to the
