Za'atar Roasted Radishes And Lentils With Tahini Dressing

"Here are the roasted zaatar radishes in a salad with lentils, pomegranate, and a tahini dressing. I love how vibrant the colors of the radishes remained even after roasting! ."
-- @beyondsweetandsavory
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 30mins

Recipe Card

For the Radishes and Lentils


  • 1 cup French style green lentils
  • 6 cups water
  • 1 bunch mixed radishes, with their tops, washed and halved if large
  • 1 tablespoon zaatar
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • Flaky sea salt and freshly ground pepper
  • 1/2 cup pomegranate seeds

For the Tahini Dressing


  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper


  • Step 1

    Preheat the oven to 350ºF. Place the radishes in a roasting pan. Season with sea salt and pepper.

  • Step 2

    In a small bowl, combine the zaatar, chopped garlic, and olive oil. Drizzle the zaatar mixture over the radishes and roast in the oven for 12-15 minutes or until tender. Remove from the oven and set aside to cool.

  • Step 3

    Cook lentils in a large saucepan of boiling water for 15 minutes or until tender but not mushy. Drain and set aside.

  • Step 4

    To make the tahini dressing, in a small bowl, whisk tahini, water, lemon juice, olive oil, and garlic until well combined and season with salt and pepper to taste. This dressing can be refrigerated up to a week if you want to make it ahead of time.

  • Step 5

    When ready to serve, transfer the lentils to a serving platter, top with roasted radishes, pomegranate seeds, and drizzle the tahini dressing over the top.

  • Step 6

    Note: this is a great side dish to roasted/grilled chicken or lamb.