Za’atar veg and lentil bowls with tahini yogurt
By MOB Kitchen
Published on 14 December 2021
Leftover roasted veg makes this delicious dish a slam dunk in the kitchen. It's a great lunch to whip up the day after a roast dinner, using up whatever didn't get eaten. Time and servings
20 minsTotal time
4Servings
20 minsPrep time
Ingredients
- 350 g of leftover roasted veg
- 1 drizzle of olive oil
- 1 tbsp of za'atar, plus extra to serve
- 2 tbsp of tahini
- 150 g of natural yoghurt
- 60 g of pumpkin seeds
- 1 garlic clove, chopped
- 1 tsp of chilli flakes
- 1 tsp of cumin seeds
- 500 g of cooked puy lentils
- 1 small bunch of parsley
- 1 lemon, juiced
Method
Step 1
Preheat the oven to 220˚C/200˚C fan/gas 7. Put the veg into a large roasting tray, drizzle with olive oil and scatter with za’atar. Toss well then put in the oven for around 10 mins to reheat.Step 2
Mix the tahini and yogurt together. If it's very thick, add up to 1 tbsp water. Season.Step 3
Put a large frying pan over a medium heat, tip in the pumpkin seeds and toss until they start to pop. Transfer to a bowl and set aside.Step 4
Add a glug of olive oil to the pan with the garlic, chilli and cumin and fry for 2 mins. Add the lentils and a splash of water and stir. Fry for 2 mins and season.Step 5
Remove the veg from the oven and tip the lentil mixture into the roasting tray. Mix in most of the parsley and half the lemon juice. Taste and add more seasoning or lemon juice if you like.Step 6
Spoon into bowls, top with the tahini yogurt, pumpkin seeds and remaining parsley, and finish with a big pinch of za’atar.