Ingredients
- 2 tbsp Tahini
- Zest of 1 Lemon
- Juice of 1 Lemon
- 1 tbsp Olive oil
- 1 small Red onion, sliced
- 1 Garlic clove, minced
- 1 Yellow pepper, sliced
- 100g Green beans, trimmed
- 1 Courgette, sliced
- 2 handfuls Kale
- 250g Pre-cooked puy lentils
- 1 tbsp White wine vinegar
- Fresh Mint leaves, chopped (for garnish)
- Fresh Parsley leaves, chopped (for garnish)
Method
- 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 olive oil in a wok or large frying pan over medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 minutes until starting to soften and color.
- Add the garlic, yellow pepper, green beans, and courgette, and fry for 5 minutes, stirring frequently.
- Tip in the kale, lentils, and the tahini dressing. Keep the pan on the heat for a couple of minutes, stirring everything together until the kale is wilted and everything is coated in the creamy dressing.
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