A fabulous speedy protein salad which can be served warm or cold. From my book Go Lean Vegan this is perfect for keeping the body energised. The tahini cream is also wonderful drizzled over cooked vegetables or poured over vegan burgers. Tahini is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron and a great source of protein and healthy fats. If you don’t have time to cook lentils simple use a couple of cans of cooked lentils instead.
Overview
Difficulty – Easy
Time – 20 minutes cooking time
Serves – 4
What’s good about it?
Switching to a vegan diet can make it more difficult to obtain sufficient protein and all the essential amino acids to optimally nourish the body especially if you are training hard in the gym. Always ensure 1/3 of your plate contains a protein rich source such as lentils, beans, tempeh, natto or tofu.
- Place the lentils (if not using canned) in a pan and cover with water. Bring to the boil and simmer for 20 minutes until cooked. Drain and place in a bowl.
- Meanwhile heat the oil in a frying pan. Add the cherry tomatoes, garlic, red pepper, celery, onion and saute gently for 3-4 minutes to soften the tomatoes. Stir in the lentils and heat through.
- To make the dressing whisk all the ingredients together and season to taste. Add enough water to make a thick dressing.
- Spoon the salad onto plates, top with parsley and serve with the tahini dressing.
Did You Know?
You could use canned beans instead of the lentils in this dish – butterbeans are particularly delicious.
250g puy lentils rinsed (or use 2 cans of green lentils)
1tsp olive oil
200g cherry tomatoes halved or vine ripe tomatoes chopped
2 garlic cloves crushed
4 celery stalks, finely chopped
2 red onion finely sliced
1 red pepper, cut into chunks
handful of fresh parsley chopped
Dressing
2tbsp tahini
Juice of 1 lemon
1tbsp apple cider vinegar
2tsp xylitol or granulated stevia to taste
½ tsp ground cumin
sea salt and black pepper