Lean Beef Tower with Tahini Yogurt Cream and Crispy Lentils

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper. Pat the cooked lentils very dry with a clean towel or paper towels so they crisp properly.

2. 2

   Spread the lentils on the tray and toss with 1/2 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, a pinch of salt, and black pepper. Bake for 20 to 25 minutes at 220°C / 425°F, stirring halfway through, until golden and crisp.

3. 3

   Meanwhile, in a bowl, mix the Greek yogurt, tahini, 1 tablespoon lemon juice, zest of half the lemon, 1 minced garlic clove, 2 tablespoons water, a pinch of salt, and a little black pepper. Chill the cream until needed.

4. 4

   Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and cook the red onion with 1 minced garlic clove for 3 to 4 minutes, until softened. Transfer to a bowl and let cool for 5 minutes.

5. 5

   Add the lean ground beef, egg, almond flour, remaining smoked paprika, remaining cumin, 1/2 teaspoon salt, black pepper, and half of the chopped parsley to the bowl with the onion. Mix just until combined, without overworking.

6. 6

   Shape the beef mixture into 8 thick compact patties. Heat another 1/2 tablespoon olive oil in the same skillet and brown them for 2 minutes per side over medium-high heat. Then reduce the heat, cover, and cook for 4 to 5 minutes more, until fully cooked through.

7. 7

   On another skillet or grill pan, brush the zucchini with the remaining 1 tablespoon olive oil and cook for 2 to 3 minutes per side, until tender with golden marks. Season with a pinch of salt.

8. 8

   To assemble each serving, place a layer of zucchini slices, top with 2 beef patties, and add a generous spoonful of tahini yogurt cream. Repeat with another zucchini layer if desired for extra height.

9. 9

   Finish each tower with the crispy lentils on top, the remaining chopped parsley, and a few drops of the remaining lemon juice. Serve hot or warm.