Broccoli and lentil salad with curried tahini and dates from Sabzi: Fresh Vegetarian Recipes for Every Day (page 58) by Yasmin Khan

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Accompaniments: Fennel, avocado, and pistachio salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute regular brown or green lentils for Puy lentils.

  • rmardel on January 12, 2026

    Each of the components of this salad are delicious on their own, and the total effect was lovely and good, but somehow less than the components separately. I did like the addition of the dates to the broccoli and radishes, and I felt the curry in the tahini was delicious with the broccoli and dates, but not so much with the radishes or the lentils. I used black lentils because I had an open bag on hand but I don't really think that made a big difference. I felt that overall, a simpler tahina sauce would have complimented everything better and that this salad, although good, was simply trying too hard.

  • RhymesWithPhone on December 31, 2025

    Tasty and simple - bed of lentils, roasted veg, tahini sauce. Can’t go wrong.

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