Tahini sauces are wonderful for adding creaminess to dishes without the need for dairy, said Yasmin Khan. Here, broccoli florets and radishes are first roasted and then dressed with a curry-spiced tahini dressing and served on a bed of lentils. Giving exact measurements for tahini dressings can be tricky as each brand varies so much in thickness (and on how long you've had the jar open), so use the quantity below as a guide and add a touch more water or lemon to loosen, or extra tahini to thicken.

Ingredients (serves four to six as part of a mezze)

700g broccoli (about 2 crowns)

140g radishes (about 16 small red round ones)

2 tbsp vegetable oil

salt

240g Puy lentils

600ml just-boiled water

2 tbsp extra-virgin olive oil

3 tbsp lemon juice

salt and freshly ground black pepper

120g

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