Veggie Tahini Lentils

In a jug, mix the tahini (50 g) with the zest and juice of lemon (1) and cold water (50 ml) to make a runny dressing. Season with [pinch salt] to taste, then set aside.

Heat the olive oil (2 tbsp) in a wok or large frying pan over a medium-high heat. Add the onion (1 red), along with a [pinch salt], and fry for 2 mins until starting to soften and colour. Add the clove (1 garlic), bell pepper (1 yellow), green beans (200 g) and courgette (1) and fry for 5 min, stirring frequently. Start 7m timer

Tip in the shredded kale (100 g), pre-cooked puy lentils (250 g) 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. Start 2m timer