LENTIL SALAD WITH TAHINI DRESSING
Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
- Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.
Nutrition Facts : Calories 460 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.36 milligram of sodium
SOMKED HERRING SALAD WITH TAHINI SAUCE
It's a traditional salad that we used to make during Easter at my home country Egypt, hope you'll like it... Some people make the tahini as a side dressing and others pour it over the herring salad,,so feel free to do what you like the most.
Provided by Ranakandil
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- in a large bowl mix all the ingredients until well blended.
- cover with plastic wrap and refrigerate at least one hour before serving.
- serve with pita bread,lemon wedges and more tahini sauce as extra side dressing.
Nutrition Facts : Calories 583.7, Fat 44.2, SaturatedFat 7.4, Cholesterol 110.4, Sodium 176.1, Carbohydrate 12.2, Fiber 3, Sugar 5.6, Protein 35
TAHINI-PARMESAN PASTA SALAD
Many traditional pasta salad recipes call for a heavy mayonnaise-based dressing, but this one combines tahini and Parmesan for a lighter, umami-packed dressing that can be used on noodles, salad greens, asparagus, grilled chicken or grains. Tahini and Parmesan may be a surprising duo, but they naturally work well together because tahini, which is made from sesame seeds, amplifies the cheese's rich, nutty flavor. To add even more complexity, cherry tomatoes are blistered in a skillet to concentrate their sweetness and acidity. As with any good pasta salad, this one benefits from adding fresh scallions and mint right before serving, plus toasted sesame seeds and shards of Parmesan.
Provided by Ali Slagle
Categories dinner, lunch, weekday, pastas, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
- Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
- In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won't use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
- When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.
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