Tahini Lentils

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.

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