Moroccan Puy lentil salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Dietary Vegetarian
From Something for the Weekend
Try serving this spicy lentil salad with pitta bread.
Method
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For the dressing, blend the mustard, spices and honey in a food processor, until very smooth.
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Gradually add the vinegar, then, with the motor running, add the oil and rosewater slowly to emulsify.
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Add mint and parsley, season well. Set aside.
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Stir the courgettes and the oil together in a mixing bowl until the courgettes are coated.
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Preheat a griddle pan over a medium-high heat. Add the courgettes and fry for 2-3 minutes on each side until slightly softened. Set aside on kitchen paper to cool.
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For the salad, add the griddled courgettes and the remaining salad ingredients into a bowl.
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To serve, add dressing to taste.
Ingredients
For the dressing
- 100g/3½oz wholegrain mustard
- 1 tbsp of ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 1 tbsp of rosewater
- 75ml/3fl oz white wine vinegar
- 200ml/7fl oz olive oil
- 75g/2¾oz honey
- handful chopped mint
- handful of chopped flat leaf parsley
- salt and freshly ground black pepper
For the salad
- 300g/10½oz Puy lentils, cooked according to the packet instructions
- 4 courgettes, cut into 1cm/½in thick rounds
- 1 tbsp vegetable oil
- 2 red peppers, diced
- 75g/2¾oz raisins, soaked in apple juice
- 75g/2¾oz pine nuts, toasted
- handful of watercress
- 75g/2¾oz chopped dates
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