Caramelised courgettes with lentils and tahini yoghurt
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2–4
This warm, layered salad is bright, fresh and perfect for easy summer hosting. The finishing hazelnut, pomegranate and harissa drizzle is super easy but really makes the dish sing!
Based on four servings, each serving provides 647 kcal, 20.7g protein, 18g carbohydrate (of which 12.7g sugars), 50g fat (of which 7.1g saturates), 10.5g fibre and 2.88g salt.
Ingredients
For the hazelnut drizzle
- 3 tbsp olive oil
- 50g/1¾oz blanched hazelnuts, roughly chopped
- 10g/⅓oz sesame seeds
- ½ tbsp harissa
- ½ tbsp pomegranate molasses
- 2 tsp Aleppo pepper
- 1 tbsp lemon juice
- fine sea salt
For the tahini yoghurt
- 250g/9oz plant-based plain yoghurt
- 6 tbsp tahini
- 2–3 tbsp lemon juice
- ¼ tsp fine sea salt
For the courgettes
- 3 tbsp olive oil
- 3 courgettes (about 750g/1lb 10oz), finely sliced on a mandoline
- 1 tsp fine sea salt
- 250g/9oz cooked beluga or Puy lentils
- 5g fresh basil leaves
- 1 tsp lemon juice
- salt and freshly ground black pepper
Method
To make the hazelnut drizzle, heat the oil in a small saucepan over a medium heat. Add the hazelnuts and cook for about 5 minutes or until golden, stirring often.
Add the sesame seeds and cook for another 2 minutes. Remove from the heat and add the remaining ingredients, stir to combine and season to taste with salt. Set aside to cool.
To make the tahini yoghurt, whisk all of the ingredients together in a bowl until smooth. Taste and adjust seasoning and lemon juice as needed, as all yoghurts are slightly different. Set aside.
To make the courgettes, heat the oil in a frying pan and add the courgettes and salt. Cook, stirring gently, over a medium heat for about 15 minutes, or until softened but still holding their shape.
Gently stir in the lentils, basil leaves and lemon juice and season with salt and pepper, stir for 2 minutes, until the lentils have warmed through and the basil has wilted.
To serve, spoon the tahini yoghurt onto a platter, top with the courgettes and drizzle over the hazelnuts.
