Lentil salad with sesame-sunflower dukkah
250g cooked lentils (one can)
2tbsp Planet Plant-Based White Tahini
1tsp Planet Plant-Based date syrup
1tbsp apple cider vinegar
2-3 red sweet chilli peppers, finely sliced
fresh parsley, chopped
salt and pepper
thick plant yogurt, to serve
2tbsp sesame seeds
2tbsp sunflower seeds
1/2tsp fennel seeds
salt and pepper to taste
Start by making the dukkah. Crush sesame and sunflower seeds in a mortar, or use a spice grinder. Heat a skillet and once it is hot, dry toast seeds on low, stirring frequently until you hear popping noises and the aroma becomes toasty, about 3-4 minutes. Add the spices, salt and pepper and toast a few more minutes. Set aside until ready to use.
In a jar, add Planet Plant-based white tahini, date syrup, apple cider vinegar, water, salt and pepper. Screw the lid on and shake to make the dressing.
Place cooked lentils in a mixing bowl with chopped parsley, sliced chilli peppers and the dressing you just made. Toss to combine. If you have time, set the salad aside in a cool place for a while to allow the flavours to come together.
To serve, add a spoonful of thick plant yogurt to a shallow plate. Pile the lentil salad on top and sprinkle the sesame-sunflower dukkah on top right before serving.