75 grams of soya yoghurt
zest and juice of 1 lemon.
2 tbsp of coconut oil
1/2 red onion and half a white onion, thinly sliced
1 garlic clove, crushed
2 Courgette, sliced into half moons
50 grams kale and 50grams of spinach
250g pack pre-cooked Puy lentils
2 tbs mixed herbs, Cajun spice
1.In a jug, mix the tahini with the zest and juice of the lemon and 100mg of soya plain yoghurt. Season to taste, then set aside.
Heat the oil in a large frying pan over a medium-high heat. Add the red and white onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, mushrooms, courgette and and fry for 5 min, stirring frequently.
Tip in the kale, lentils and the tahini dressing with the herbs. Keep the pan on the heat for a couple of mins, stirring everything together until the kale is wilted and it’s all coated in the creamy dressing.
4. To finish top with a sprinkling of spinach leaves, spoon out half an avocado and sprinkle in the chilli oil.