Grilled Lentils with Rocket

Instructions

1. 1

   Cook the lentils in vegetable broth for 20 minutes until tender but still holding their shape. Drain well in a sieve.

   Tip: Don't overcook the lentils or they'll become mushy and won't hold together when grilled.

2. 2

   Heat 1 tablespoon of olive oil in a pan and sauté the red onion until softened, about 4 minutes. Add minced garlic and fresh thyme, cooking for 1 minute more until fragrant.

   Tip: This aromatic base adds depth to the lentil mixture.

3. 3

   Transfer the cooked lentils to a bowl and add the sautéed onion mixture, panko breadcrumbs, salt, and black pepper. Mash roughly with a fork—the mixture should be textured, not smooth.

   Tip: Some whole lentils should remain visible for better texture.

4. 4

   Divide the lentil mixture into 8 equal portions and gently shape into thick patties about 1.5 cm thick. Chill for 10 minutes to help them firm up.

   Tip: Chilling prevents them from falling apart on the grill.

5. 5

   Heat a grill or grill pan over medium-high heat and brush with 1 tablespoon of olive oil. Grill the patties for 3-4 minutes per side until golden brown with charred edges.

   Tip: Don't move them around while grilling—let them develop a crust.

6. 6

   While the patties grill, whisk together tahini, lemon juice, and water in a small bowl until smooth and pourable. Season with a pinch of salt.

   Tip: Add more water gradually if the dressing is too thick.

7. 7

   Dress the fresh rocket with the remaining 2 tablespoons of olive oil, a squeeze of lemon juice, salt and pepper. Divide among serving plates.

   Tip: Keep the rocket separate from the hot lentils to maintain its freshness.

8. 8

   Arrange two grilled lentil patties on each bed of rocket and drizzle generously with the tahini-lemon dressing. Serve immediately with lemon wedges.

   Tip: Serve while the lentils are still warm for the best contrast with cool rocket.