Zesty spiced lentil salad

I use puy lentils in this delicious, refreshing and filling salad, but you can also use green or brown lentils.

I grind my own spices just before using them so they are fragrant, but you can use pre-ground versions. The only one that may be tricky to find ground is caraway, in which case crush caraway seeds in a pestle and mortar. The dressing is also good spread on bruschetta or with fish.

You can prepare all the elements ahead of time and assemble it last minute. Serves: 4-6 Preparation: 15 minutes Cooking: 20 minutes

INGREDIENTS

250g puy lentils, rinsed 1 tsp sea salt 2 tbsp extra virgin olive oil 1 onion, finely sliced 1 tsp ground cumin 1 tsp sweet paprika 1 tsp ground or crushed caraway 50g sun dried tomatoes in oil, drained and finely sliced 100g rocket

For the dressing:

3 anchovies 1 tbsp capers 20g fresh parsley 15g fresh mint 1 lemon, grated zest Juice of ½ lemon 6 tbsp extra virgin olive oil 1 tsp sea salt

METHOD

Rinse the lentils thoroughly and put them in a saucepan with a litre of cold water. Bring to a boil and simmer for about 15 minutes until cooked, then add the salt, stir well and drain.

Meanwhile, warm the olive oil in a non-stick frying pan. When hot add the onion, cumin, paprika and caraway and a little salt and pepper. Cook on a low flame, covered and stirring occasionally, for 15-20 minutes until the onion is soft and golden.

Mix the lentils with the onions and transfer to a serving platter. Stir well, add the tomatoes and leave to cool for 10-15 minutes.

Meanwhile, prepare the dressing by mixing all the ingredients with a blender or small food processor.

Once the lentils reach room temperature or just lukewarm add the rocket, the dressing and mix well. Scatter a few extra leaves of rocket on top and serve.

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