"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! ."
Za'atar Roasted Radishes And Lentils With Tahini Dressing
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Prep time 10mins
Cook time 30mins
Recipe Card
For the Radishes and Lentils
ingredients
- 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
ingredients
- 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
Method
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.