Chia & oat breakfast scones with yogurt and berries
These healthy breakfast scones have a slightly bouncier texture than traditional ones, but make a lovely start to the day and provide folate, vitamin C and fibre.
Lentil salad with tahini dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp cold-pressed rapeseed oil
- 320g sweet potatoescut into cubes
- 2 large carrotscut into thin sticks (320g)
- 2 large courgettes(375g) cut into chunks
- 2 medium red onionshalved and sliced
- 1 tsp cumin seeds
- 2 tbsp finely chopped ginger
- 2 tbsp pumpkin seeds
- 2 x 390g cans green lentilsdrained
- 2 tsp vegetable bouillon powder
- 1 lemonzested
- good handful of mintroughly chopped
- handful of parsleyroughly chopped
- 2.5-3 tbsp tahini
- 1 garlic clovefinely grated
- 2 x 120g pot bio yogurt
- a little smoked paprikato serve
Nutrition: per serving
- kcal460low
- fat21g
- saturates4g
- carbs42g
- sugars23g
- fibre12g
- protein18g
- salt0.36g
Method
step 1
Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
step 2
Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.
