Grated Radish Salad With Tahini Sauce Recipes

Steps:

• Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
• Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

Steps:

• Clean and dry the radishes. Trim off the stem end and tip, keep the skin.
• Grate the radishes and place in a bowl. Sprinkle some salt over and let the moisture come out, for 5 minutes.
• Using a paper towel or clean tea towel, squeeze the grated radishes to get rid of the excess moisture.
• Place the strained radishes in a bowl and set a side until needed.
• To make the Tahini sauce; combine the Tahini, chopped garlic, lemon juice and extra virgin olive oil in a small container and mix well.
• Season with sea salt and freshly ground black pepper to your taste.
• Pour in this sauce over the grated radishes and combine well.
• Sprinkle the ground cumin and red pepper flakes over the salad and garnish with parsley.