Tahini is a paste made from ground, hulled sesame seeds often used in middle eastern cooking, most common in hummus. As a dressing I like it a little sweeter, with honey. You can use this dressing over all types of cooked vegetables.
I bought precooked lentils this time.
I bought precooked lentils this time.
Lentils and broccoli with tahini dressing
3 servings
21 oz (600g) precooked red or green lentils
2 garlic cloves, smashed
1 small onion, finely chopped
1 head broccoli, in small florets
A handfull walnuts, chopped
Tahini dressing
3 1/2 tbsp tahini
2 tbsp water
1 garlic clove, smashed
1/2 tsp soy
1 tbsp honey
1 tbsp white wine vinegar
1/4 tsp salt
Rinse the lentils in cold water. Finely chop garlic and onion.
Heat a little olive oil in a frying pan and add the onion and garlic. Cook until soft and translucent, about 3 minutes.
Add lentils, stir and cook until warmed through. Set aside.
Cook the broccoli florets in salted water until al dente. Rinse in cold water and drain on a paper towel.
Make the dressing by whisking all the ingredients together in a small bowl.
Place broccoli, lentils and walnuts on a serving dish and spoon over the dressing. Serve luke warm or cold.
3 servings
21 oz (600g) precooked red or green lentils
2 garlic cloves, smashed
1 small onion, finely chopped
1 head broccoli, in small florets
A handfull walnuts, chopped
Tahini dressing
3 1/2 tbsp tahini
2 tbsp water
1 garlic clove, smashed
1/2 tsp soy
1 tbsp honey
1 tbsp white wine vinegar
1/4 tsp salt
Rinse the lentils in cold water. Finely chop garlic and onion.
Heat a little olive oil in a frying pan and add the onion and garlic. Cook until soft and translucent, about 3 minutes.
Add lentils, stir and cook until warmed through. Set aside.
Cook the broccoli florets in salted water until al dente. Rinse in cold water and drain on a paper towel.
Make the dressing by whisking all the ingredients together in a small bowl.
Place broccoli, lentils and walnuts on a serving dish and spoon over the dressing. Serve luke warm or cold.
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