MOROCCAN LENTIL SALAD
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.