Leftover Roast Vegetable Grain Salad with Tahini Dressing
Ingredients
- 50g puy lentils
- 50g pearl barley
- 200g leftover veg
- 20g kale
- Small handful of dried cranberries
- 1 tbsp tahini
- 1 tsp mustard
- 1 tbsp lemon juice
- Water
- Salt, pepper and olive oil
Preparation
Cook the grain according to packaging.
Chop up the veg into bite-sized chunks and destalk the kale.
Add everything to a frying pan and cook for a couple of minutes until warmed through, then serve with the grains.
Mix tahini, lemon juice, mustard, and add water to loosen for the dressing.
