Lentil salad with tahini dressing

Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.

Prep:15 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 460
fat 21g
saturates 4g
carbs 42g
sugars 23g
fibre 12g
protein 18g
salt 0.36g

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

Tip

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Method

Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.