Chili Oil Tahini Dressing On Lentil, Date, And Tomato Salad  

This chili oil tahini dressing on lentil, date, and tomato salad recipe is for a casual lunch or light dinner. The lentils and spices also match perfectly with the crisp and cool tomato and cucumber and the creamy tahini dressing.

Have This!

• One tbs olive oil
• 400g tinned or cooked brown lentils (approx 2 cups)
• One celery stick, diced
• Two tbs Greek seasoning { see note above* }
• Five fresh dates pitted and roughly chopped
• Four tomatoes, cut into wedges
• Two Lebanese cucumbers, chopped
• Half red onion, thinly sliced
• Chili oil tahini dressing

Do This!

• Heat the oil in a large frying pan, add the lentils and diced celery and cook over a medium heat for five minutes.
• Add the chopped dates, Greek seasoning or spices and a good pinch of salt flakes or ground sea salt, continue to cook for a few more minutes until lentils start to stick to the bottom of the pan and are a little crispy, set aside.
• Arrange the tomato wedges, cucumber and red onion on a large platter, spoon over the lentil mixture and top with dollops of the tahini dressing.
• Garnish with slivers of preserved lemon and a few fresh mint or thyme leaves.
• A quick and simple vegetarian recipe that looks fresh and delicious and is perfect for a nice lunch or light evening meal served with crunchy bread.