Zucchini Boats with Spiced Lentils, Lemon Rice, Creamy Tahini Sauce and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Slice the zucchini lengthwise and, using a spoon, scoop out some of the flesh to make boats. Finely chop 150 g (1 cup) of the reserved flesh. Place the boats on a baking tray, brush with 1 tablespoon olive oil, season with 1/2 teaspoon salt and a little black pepper, and roast for 15 minutes until they start to soften.

2. 2

   While the zucchini roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the red onion, carrot, and red bell pepper, and cook for 5 minutes. Stir in the garlic and chopped zucchini flesh, and cook for 3 more minutes.

3. 3

   Add the ground cumin, smoked paprika, ground cinnamon, and red pepper flakes if using. Stir for 30 seconds to bloom the spices. Add the cooked lentils, cooked rice, lemon zest, and 1 tablespoon of the lemon juice. Season with the remaining salt and black pepper to taste. Cook for 2 to 3 minutes, mix well, and remove from the heat. Stir in half of the chopped parsley.

4. 4

   In a small bowl, whisk the tahini with the 3 tablespoons water, maple syrup, the remaining 1 tablespoon lemon juice, and a pinch of salt. Mix until smooth and creamy. If the sauce is too thick, add a few more drops of water.

5. 5

   Fill the roasted zucchini boats with the lentil and rice mixture, pressing gently so they are nicely packed. Return them to the tray and bake again at 220 °C / 425 °F for 15 to 18 minutes, until the edges are tender and the tops are lightly golden.

6. 6

   While they finish baking, toast the sliced almonds in a dry skillet over medium-low heat for 2 to 3 minutes, stirring often, until golden and fragrant.

7. 7

   Serve the zucchini boats hot with the creamy tahini sauce spooned over the top. Finish with the toasted almonds and the remaining chopped fresh parsley.