MOROC­CAN LENTIL SALAD

Runner's World (UK) - - Recipes for success -

200g dried green lentils, sorted and rinsed 1/2 tsp fine sea salt 3 medium car­rots, peeled and grated 65g loosely packed chopped kale, stems re­moved 50g chopped toasted pis­ta­chios or al­monds 95g chopped dried apri­cots 35g pit­ted and chopped Kala­mata olives 1 tbsp Ras el Hanout (Moroc­can spice blend) 135g cous­cous, pre­pared ac­cord­ing to pack­age in­struc­tions

MAKES 6 SERV­INGS

1/ Stick the lentils in a medium-sized pot, add the salt and cover with 5cm of wa­ter. Bring to a boil over a high heat, then re­duce the heat to low, cover and sim­mer un­til ten­der but not mushy (25-30 min­utes). Drain and set aside to cool.

2/ Place the car­rots, kale, nuts, apri­cots, olives and Ras el Hanout in a large salad bowl. Add the cous­cous and lentils and toss un­til evenly mixed. Make a sim­ple dress­ing with 2 tbsp lemon juice and 3-4 tbsp olive oil. Add two-thirds of the dress­ing, toss, then taste. Add more dress­ing if you think it’s needed.

3/ Cover the salad and place in the fridge to chill for at least 30 min­utes or un­til ready to serve.

SAUTÉ PURÉED CAU­LI­FLOWER IN OLIVE OIL FOR THREE MIN­UTES AS A SUB­STI­TUTE FOR COUS­COUS. THIS HEARTY SALAD IS PACKED WITH FI­BRE, VI­TA­MINS AND INFLAMMATIONFIGHTING SPICES.

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