We love crispy chickpeas but our new go-to is crispy lentils - when roasted with a little olive oil and spices they go golden and crispy which provides texture and protein in this vegetarian dish. We’ve paired them with roasted butternut, crispy shallots and a creamy sumac yoghurt sauce topped off with some sweet and salty honey halloumi.
Meal prep guide - if you followed the meal prep guide you would have already chopped the butternut and made the sumac yoghurt sauce.
This recipe serves four, if you’re cooking for two you can halve the recipe but it keeps well for lunch the next day, if you want to make the full amount.
Roasted butternut and lentils
Sumac yoghurt sauce