Ingredients
- 1 x 250g pouch of Merchant Gourmet Puy Lentils
- Handful of herbs (we use parsley and basil)
- Olives
- Olive oil
- Salt
- 1 lemon, juice and zest
- Plant-based greek yoghurt
- Tahini
- Olive oil
- 1 garlic clove, crushed
- Water, to thin it slightly
- 1 punnet cherry tomatoes
- Few cloves of garlic
- Olive oil
- Salt
- Chilli flakes
For the tahini sauce:
To serve:
Instructions
- Make the salad base by mixing all the ingredients in a bowl. Adjust seasoning to taste, maybe it needs a splash of vinegar, maybe olive oil. These lentils can handle a lot of flavour so bang it in!
- To make the tahini sauce, mix everything together and add the water at the end. You want the sauce to be thick, but spreadable. You could also make it more watery if you wanted to toss the lentils in it!
- The tomatoes can be roasted in the oven, but takes 5 minutes on the stove top. Crush a few cloves of garlic but keep them in their little jackets, add the tomatoes and a big pinch of salt. Shake around and let them burst a bit. Set aside until ready to serve.
- Sauce on first, then a mound of lentils and tomatoes on top. Finish with a glug of olive oil, salt and aleppo chilli flakes.
2 comments
Hey Katie, the tomatoes are listed in the final part of the ingredients list under ‘to serve’. Hope this helps!
You left off the tomatoes from the ingredient list!