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Caramelised courgettes with lentils and tahini yoghurt
Fruit and vegetables
1 tbsp
lemon
juice
2–3 tbsp
lemon juice
3
courgettes
(about 750g/1lb 10oz), finely sliced on a mandoline
5g fresh
basil
leaves
Tins, packets and jars
6 tbsp
tahini
250g/9oz cooked beluga or
Puy lentils
Cooking ingredients
3 tbsp
olive oil
50g/1¾oz blanched
hazelnuts
, roughly chopped
10g/⅓oz
sesame seeds
½ tbsp
harissa
½ tbsp
pomegranate molasses
fine
sea salt
¼ tsp fine
sea salt
3 tbsp
olive oil
1 tsp fine
sea salt
salt and freshly ground
black pepper
Dairy, eggs and chilled
250g/9oz plant-based plain
yoghurt
Other
2 tsp
Aleppo pepper
1 tsp lemon juice
Back to recipe
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