Name: Roasted Fingerling Potato & Puy Lentil Breakfast Hash with Burnt‑Orange Tahini Drizzle
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mediterranean / Middle Eastern-inspired
Ingredients: 1000 g fingerling or baby potatoes; 200 g dry Puy (green) lentils; 800 ml water (for cooking lentils); 1 whole (about 110 g), thinly sliced red onion; 160 g, chopped winter greens (kale or Swiss chard); 2 whole (zest of both; 60 ml / 4 tbsp juice total) fresh oranges (zest + juice); 4 tbsp tahini; 1 tsp ground cumin; 1/2 tsp smoked paprika; 6 tbsp olive oil; 2 cloves, finely minced garlic cloves; 4 tbsp (for garnish) microgreens or chopped flat-leaf parsley

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