Harissa Lentils, Roast Squash and Tahini Dressing

19 75 783
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 2
Harissa Lentils, Roast Squash and Tahini Dressing
Health Highlights


1 small squash Butternut squash
1 medium White onion (roughly chopped)
1 tbsp Olive Oil, Extra Virgin
3 clove(s) Garlic (sliced)
1 can (14oz) Green lentils, canned (or cook 1 cup dry)
1 tsp Cumin seeds
1/2 tsp Paprika, smoked
1 tbsp Harissa Paste
1 tbsp Red wine vinegar
1 pinch Salt (to taste)
1 dash Black pepper (to taste)
1/4 cup Pine nuts, dried (toasted)
1/4 cup whole Green olives (optional)
1 tbsp Tahini
1/2 whole lemon(s) Lemon juice
1/2 cup Water, filtered
1 tbsp Olive Oil, Extra Virgin
2 clove(s) Garlic (grated or finely minced)
1 pinch Salt and pepper


  1. To roast the squash; Preheat the oven to 220C/200C Fan/Gas Mark 7
  2. Add your squash with the olive oil and salt & pepper. Spread out on a roasting tray.
  3. Roast for 40-50 minutes , until the squash is crisp and has turned golden brown.
  4. Add the olive oil to a large frying pan and heat to low/medium then add the chopped onion.
  5. Fry your onion for aprox 10 minutes until soft and browning.
  6. Add in the garlic, cumin seeds, paprika and Harissa and stir for a few minutes until fragrant.
  7. Add the cooked lentils, olives and red wine vinegar and stir to combine and heat through.
  8. To make Tahini Dressing, combine tahini, lemon, water, olive oil, garlic, and salt and pepper. Mix until smooth.
  9. Season with salt and pepper then pop into two books. Top with the roast squash and drizzle with tahini dressing and toasted pine nuts.

Nutrition Facts

Per Portion

Calories 783
Calories from fat 289
Calories from saturated fat 36
Total Fat 32 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.9 g
Monounsaturated Fat 16.2 g
Cholesterol 0
Sodium 495 mg
Potassium 2605 mg
Total Carbohydrate 106 g
Dietary Fiber 21.1 g
Sugars 17.7 g
Protein 27.8 g

Dietary servings

Per Portion

Meat Alternative 2.2
Vegetables 8.9

Energy sources