This is one of the delicious vibrant recipes from the new cookbook from Yasmin Khan – Sabzi – meaning fresh greens and herbs. She says: “Tahini sauces are wonderful vehicles for adding creaminess to dishes without the need for dairy. Here broccoli florets and radishes are first roasted and then dressed with a curry- spiced tahini dressing and served on a bed of lentils.”
Serves: 4 to 6 as part of a mezze
Ingredients:
Roasted vegetables
- 700g broccoli (about 2 crowns)
- 140g radishes (about 16 small red round ones)
- 2 tablespoons vegetable oil
- Salt
Lentils
- 240g Puy lentils
- 600ml just-boiled water
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- Salt and freshly ground black pepper
Curried tahini sauce
- 120g tahini
- 75ml lemon juice 60ml water
- 1 garlic clove, finely grated 1 tablespoon maple syrup
- 1 teaspoon medium curry powder
- Salt and freshly ground black pepper
Toppings
- 6 Medjoul dates, pitted and roughly chopped
- 1 small handful chopped parsley or coriander leaves (optional)
Method:
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
Break up the broccoli florets and slice off the stalks as they naturally separate. Slice the stalks into thick pieces about the same size as the florets. Put the broccoli and radishes on a large baking sheet and toss with the vegetable oil and 1/2 teaspoon salt. Roast for about 20 minutes, until cooked but still firm. the broccoli will be slightly charred and that’s OK! Set aside to cool.
While the vegetables are in the oven, combine the lentils and just-boiled water in a small saucepan, cover, and cook over medium heat for 25 to 30 minutes, until the lentils are soft but still have some shape. Drain and return to the saucepan, then dress with the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
To make the curried tahini sauce, whisk together the tahini, lemon juice, water, garlic, maple syrup, curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. The sauce will thicken as it sits, so if you are making it ahead of time, you might need to add more water.
To serve, spread the lentils in a shallow serving dish, spoon over two-thirds of the tahini sauce, pile the roasted broccoli and radishes on top, drizzle over the remaining tahini sauce, and scatter the dates and herbs (if using) on top.
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