Broccoli, Lentil and Sun-Dried Tomato Salad with Tahini Drizzle

Broccoli & Lentil with Tahini Drizzle

 Elevate your mealtime with this delicious Broccoli & Lentil Delight, dressed with a rich tahini sauce and garnished with fresh parsley and sun-dried tomatoes. Perfect for a wholesome lunch or dinner, this dish combines the nutritional benefits of green lentils and broccoli with the creamy, nutty flavour of tahini.

 Ingredients:

         •       1 tsp extra virgin olive oil

        •       2 cups (500g) broccoli, cut into large florets

        •       1 1/2 cups (270g) cooked green lentils

        •       1 lemon, juiced, divided

        •       2 tbsp chopped parsley

        •       1/4 cup sun-dried tomatoes, chopped

        •       Sea salt and black pepper, to taste

        •       1 1/2 tbsp tahini

        •       1 1/2 tbsp warm water (adjust as needed for consistency)

 Instructions:

         1.      Heat the oil in a pan over medium heat. Add the broccoli and sauté for about 10 to 12 minutes until browned.

        2.      Add the lentils and cook for another five minutes.

        3.      Remove from heat and stir in half the lemon juice, parsley, salt, and pepper.

        4.      In a small bowl, whisk together the tahini, the remaining lemon juice, and water to create a smooth dressing.

        5.      Transfer the broccoli and lentils to a serving plate, sprinkle with sun-dried tomatoes, and drizzle with tahini dressing. Enjoy!

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Serves: 2

 Nutritional Information:

         •       Calories: Approximately 320 per serving

        •       Carbohydrates: 35g

        •       Protein: 18g

        •       Fat: 12g