Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
MOROCCAN · VEGETARIAN
Tahini Lentils
Ingredients
2
Tahini50g
Lemonzest and juice of 1
Olive Oil2 tblsp
Red Onions1 chopped
Garlic1 clove peeled crushed
Yellow Pepper1 thinly sliced
Green Beans200g
Courgettes1 sliced
Kale100g shredded
Lentils250g pack
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 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.
Recipe data: TheMealDB · Powered by Bee Solutions
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