Quick, easy and packed with healthy veg, this is a great midweek meal for vegans and veggies
Prep:10 mins
Serves 4
50g tahinizest and juice 1 lemon2 tbsp olive oil1 red onion, thinly sliced1 garlic clove, crushed1 yellow pepper, thinly sliced200g green beans, trimmed and halved1 courgette, sliced into half moons100g shredded kale250g pack pre-cooked puy lentils
STEP 1In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing. Season to taste, then set aside.STEP 2Heat the oil in a wok or large frying pan over a medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.STEP 3Tip in the kale, lentils 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.
