Tahini Lentils
| Ingredient | Measure |
|---|
| Tahini | 50g |
| Lemon | zest and juice of 1 |
| Olive Oil | 2 tblsp |
| Red Onions | 1 chopped |
| Garlic | 1 clove peeled crushed |
| Yellow Pepper | 1 thinly sliced |
| Green Beans | 200g |
| Courgettes | 1 sliced |
| Kale | 100g shredded |
| Lentils | 250g pack |
In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing. Season to taste, then set aside.
Heat the oil in a wok or large frying pan over a medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.
Tip in the kale, lentils and the tahini dressing. Keep the pan on the heat for a couple of mins, stirring everything together until the kale is wilted and it’s all coated in the creamy dressing.