Za’atar-Roasted Vegetables with Lentil Salad & Tahini Lemon Dressing
OK this dish might not look like much but I think this is just a wonderful plate of goodness! A salad that is actually filling, healthy and still satisfying.
The ideal meal to prepare for the week ahead and have in the fridge for packed lunches, pre-made dinners, long journeys or even picnics.
I’m a big fan of za’atar. It is a middle-eastern blend of spices and sesame seeds; traditionally used as a condiment or seasoning on meats and vegetables. I also like blending into hummus or adding it to falafel for instant easy flavour. It is possible to find za’atar in supermarkets, especially in world food markets, however I very much like to make my own. I have shared my recipe below.
Any of these vegetables can be swapped for what ever you have in the cupboards or fridge. I like to get the potatoes and carrots cooking a bit before adding the broccoli to make sure all the vegetables come out fully cooked but not burnt. So just remember that root vegetables may take a little longer to cook compared to brassicas, squashes and other softer vegetables.
ZA’ATAR-ROASTED VEGETABLES WITH LENTIL SALAD & TAHINI LEMON DRESSING
serves 2-3 • 50 minutes
for the tahini dressing:
80g / ⅓ cup tahini paste
½ lemon, juiced
salt
for the lentil salad:
150g / 1 cup dry puy lentils
1 tbsp olive oil
large handful of parsley leaves, finely chopped
6-8 radish, thinly sliced
handful of rocket
50g / ½ cup walnuts, toasted
handful of broccoli sprouts (optional)
for the za’atar vegetables:
3 tbsp za’atar
2 tbsp olive oil
2 whole garlic cloves
3-4 new potatoes, chopped into large chunks
1 small red onion, chopped into large chunks
2 large carrots, peeled & cut into thick slices
½ head of broccoli, broken into florets
Start by cooking the lentils. Add the lentils to a saucepan with 750ml / 3 cups of water. Bring to a boil and then let simmer for 15 minutes or until the lentils are cooked but not super soft. Drain the lentils, run under cold water and then drain again. Set aside and allow the lentils to cool completely.
Preheat the oven to 200°C / 392°F. Add the chopped potatoes, onion and carrots to a baking tray along with the whole garlic cloves, a drizzle of oil, 2 tbsp of za’atar and a pinch of salt. Transfer to the oven and keep an eye on them while you prepare the rest of the vegetables.
In a bowl add the broccoli florets, the remaining 2 tbsp of za’atar and a drizzle of oil. Toss together to coat the broccoli well in the spice and oil.
Once the potatoes are part cooked, roughly 20 minutes, add the seasoned broccoli to the tray. Allow to cook for a further 20 minutes or until the potatoes are fully cooked through.
Make the lentil salad by adding the chopped parsley, oil, sliced radish, chopped walnuts, rocket and broccoli sprouts to the cooled lentils. Season to taste.
Make the tahini dressing, by whisking the tahini, lemon juice and salt together. Gradually whisk in about 60ml / ¼ cup of water; You may need to add more or less water depending on the thickness of your tahini but you essentially want the sauce to be pourable.
Take the roasted vegetables from the oven and remove the garlic cloves. Finely chop the garlic and stir it through the tahini sauce.
You can either stir the vegetables through the lentil salad or serve on top. Then generously dress with the tahini sauce.
*BONUS RECIPE* - HOMEMADE ZA’ATAR
3 tbsp dried oregano
1 tbsp dried thyme
1 tbsp cumin seeds or ground cumin, see method
2 tbsp sumac
2 tbsp white sesame seeds
1½ tsp fine sea salt
If using cumin seeds, gently toast them over a low heat for a couple of minutes before grinding them into a powder. Otherwise simply use ground cumin. I find freshly toasted and ground cumin more fragrant.
Toast sesame seeds until golden brown. Once the sesame seeds have cooled slightly, add to a bowl along with the cumin and all the remaining ingredients. Mix to combine.
Store in an airtight jar or container. Should keep for at least a month.