Warm Lentil and Roasted Vegetable Salad with Pomegranate and Tahini
Roasted pepper, onion and courgette with warm lentils, dressed with tahini lemon garlic and topped with pomegranate.
- 120 g brown or green lentils
- 200 g red pepper
- 150 g red onion
- 200 g courgette
- 40 g tahini
- 1 whole lemon
- 2 whole garlic clove
- 80 g pomegranate seeds
- 25 g fresh parsley
- 50 ml olive oil
- 5 g salt
- 2 g cumin
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Cut red pepper, red onion and courgette into 2cm chunks. Toss with 30ml olive oil, salt and cumin. Spread on a baking tray and roast for 25 minutes, stirring halfway, until caramelised and tender.
- Step 2
Meanwhile, rinse lentils and cook in boiling salted water for 20 minutes until tender but not mushy. Drain and set aside.
- Step 3
Make tahini dressing: whisk tahini with juice of 1 lemon, 2 minced garlic cloves, 60ml warm water, salt and pepper until smooth and pourable.
- Step 4
Combine warm lentils with roasted vegetables in a large bowl. Pour tahini dressing over and toss gently.
- Step 5
Transfer to serving plates. Top with pomegranate seeds and fresh parsley. Drizzle with remaining olive oil.
- Step 6
Serve warm or at room temperature.
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