Quick, easy and packed with healthy veg, this is a great midweek meal for vegans and veggies
Ingredients
- 50g tahini
- zest and juice 1 lemon
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- 1 yellow pepper, thinly sliced
- 200g green beans, trimmed and halved
- 1 courgette, sliced into half moons
- 100g shredded kale
- 250g pack pre-cooked puy lentils
Method
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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.
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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.
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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.