Broccoli, Cauliflower and Lentil Salad with Tahina Dressing

Name: Broccoli, Cauliflower and Lentil Salad with Tahina Dressing
Yield: Serves 6–8
Ingredients: 80–100 ml water; pinch of salt; pinch of salt and freshly ground black pepper to taste; 1 clove garlic, crushed; 1 lemon, juiced; 125 ml tahina paste; 200 g Rosa tomatoes; 15 g sunflower seeds, toasted; 40 g wild rocket; 80 ml small brown lentils; 400 g broccoli; 400 g cauliflower; 70 ml extra virgin olive oil

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

Ingredients

80 ml small brown lentils
400 g broccoli
400 g</

Method

Cook the lentils in 3 times the mount of water until they are just soft. Strain off the water and allow them to cool slightly while preparing the rest of the elements.

Prepare the tahina dressing by whisking all the ingredients together until smooth. Keep the dressing aside in the fridge until you are ready to use it.

Preheat the oven to