Tahini chopped salad with quinoa and beluga lentils
This post is coming to you from my borrowed desk at my best friend Naomi's house. We both realised some new walls to write from would be good- so I've got a new (temporary) desk south of the Thames. It's great what a change in scenery can do to your work outlook. Yes, there's been a few Jimmy Fallon video sessions, not gonna lie, but it is nice to write from somewhere new!
With working-in-home in mind, this chopped salad is great for making when there's a run of work-from-home days. Leave the dressing separate from the salad in the fridge and it should last for around three days.
I adapted this recipe from Dolly and Oatmeal... who originally adapted it from an Ottolenghi's Jerusalem, so as with the best recipes, it's done the rounds. I decided to simplify the flavours a little because to me, tahini, lemon juice, mint, pine nuts and tomatoes are already quite competitive! But just add whatever you think would taste best.
Makes enough for 4
Handful of chopped salad leaves
Handful of green beans, cut in half
Handful of heirloom or baby tomatoes (any tomatoes you can find will work fine, I just like the different colours of the more unusual varieties).
Handful of cucumber, chopped
2-3 tbsp dry-toasted pine nuts, roughly chopped
2 teaspoons chopped mint leaves
Salt and pepper
Paprika to taste
2 cups cooked quinoa
1 cup cooked beluga or puy lentils
For the dressing:
1/3 cup tahini paste
1/4 cup water
Juice of 1/2 a lemon
1 small garlic clove, crushed
Salt and pepper to taste
Combine all the salad ingredients in a bowl. For the dressing, mix together the tahini, water, lemon juice and garlic in a separate bowl, then season to taste.
Plate up, sprinkle with a little more paprika, salt and pepper, then pour over the tahini dressing so all the salad components are flavoured with it- it's a strong flavour so you won't need all the dressing in one go, so just grab a fork and tuck in.