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Happy Heart Bowl
1 spring onion or ¼ small red onion, thinly sliced 1½ cups cooked le puy lentils or 400g can lentils, rinsed and drained 2 cups roasted kumara and/or pumpkin chunks 1 roasted red pepper, thinly sliced 2 handfuls spinach or watercress leaves ¼ cup finely chopped parsley leaves ½ cup pumpkin seeds, toasted Tahini Dressing 1 small clove garlic, crushed to a paste with a little salt finely grated zest of ½ lemon or orange 2 tbsp boutique extra virgin olive oil 1 tbsp tahini 1 tbsp lemon juice 1 tsp finely grated fresh ginger ½ tsp ground cumin ground black pepper, to taste
© Annabel Langbein Media
To make Tahini Dressing, place all ingredients in a small jar and shake to combine. Taste and adjust seasonings.
Spoon dressing into the base of a large jar or bowl or, if serving 2, divide between 2 medium jars or bowls. Layer in all other ingredients in order listed. If using bowls, toss gently before serving. If making in jars, screw on lids and, when ready to eat, invert into bowls and toss gently.
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