Tahini Lentils

• 50g Tahini
• zest and juice of 1 Lemon
• 2 tblsp Olive Oil
• 1 chopped Red Onions
• 1 clove peeled crushed Garlic
• 1 thinly sliced Yellow Pepper
• 200g Green Beans
• 1 sliced Courgettes
• 100g shredded Kale
• 250g pack Lentils

Preparation

1. In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing.
2. Season to taste, then set aside.
3. Heat the oil in a wok or large frying pan over a medium-high heat.
4. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour.
5. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.
6. Tip in the kale, lentils and the tahini dressing.
7. 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.