Spinach & Lentil Salad (serves 4)


400g spinach, uncooked

400g lentils, cooked


2 tbsp HCW Tahini

2 tbsp fresh lemon juice

2 tbsp olive oil


Black pepper



  1. Whisk together the tahini, lemon juice, oil, 2 tbsp water, ¼ tsp salt and ¼ tsp black pepper.
  2. In a large pan, cook the spinach in ¼ cup water over medium heat until tender (about 8 minutes).
  3. Drain the spinach, add the lentils and gently mix together.
  4. Pour over the tahini sauce before serving.
  5. Enjoy warm or cold.

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