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Lentil salad with sesame-sunflower dukkah

27.05.2021 12:24

prep: 10 minutes

cook: 5-10 minutes

serves 2


250g cooked lentils (one can)
2tbsp Planet Plant-Based tahini
1tsp Planet Plant-Based date syrup
1tbsp apple cider vinegar
2tbsp water
2-3 red sweet chilli peppers, finely sliced
fresh parsley, chopped
salt and pepper
thick plant yogurt, to serve

Sesame-sunflower dukkah
2tbsp sesame seeds
2tbsp sunflower seeds
1/2tsp coriander
1/2tsp fennel seeds
1/4tsp cumin
salt and pepper to taste


1.    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.
2.    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.
3.    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.
4.    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.

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