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MOB’s za’atar veg and lentil bowls with tahini yogurt

Leftover roasted veg makes this delicious dish a slam dunk in the kitchen (and your tummy).

Serves 4 Total Time 20mins


Get the ingredients here

For the pho

  • 350g leftover roasted veg
  • Olive oil 
  • 1 tbsp za’atar, plus extra to serve 
  • 60g pumpkin seeds 
  • 1 garlic clove, chopped 
  • 1 tsp chilli flakes  
  • 1 tsp cumin seeds
  • 500g cooked puy lentils 
  • 1 small bunch parsley
  • Juice of 1 lemon  

For the tahini yogurt

  • 2 tbsp tahini 
  • 150g natural yogurt


  1. Preheat the oven to 220˚C/ 200˚C fan/Gas 7. Put the veg into a large roasting tray, drizzle with olive oil and scatter with za’atar.
  2. Toss well then put in the oven for around 10 mins to reheat. 
  3. Make the tahini yogurt by mixing both ingredients with up to 1 tbsp water, then season. 
  4. Put a large frying pan over a medium heat, tip in the pumpkin seeds and toss until they start to pop. Transfer to a bowl and set aside.
  5. Add a glug of olive oil to the pan with the garlic, chilli and cumin and fry for 2 mins. Add the lentils and a splash of water and stir. Fry for 2 mins and season. 
  6. Remove the veg from the oven and tip the lentil mixture into the roasting tray.
  7. Mix in most of the parsley and half the lemon juice. Taste and add more seasoning or lemon juice if you like. 
  8. Spoon into bowls, top with the tahini yogurt, pumpkin seeds and remaining parsley, and finish with a big pinch of za’atar.
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