A healthy Moroccan inspired salad from Diana Henry.
Ingredients
- 175 g puy lentils
- 4 tbsp olive oil
- 2 cloves garlic grated to a purée
- ¾ tsp cumin seeds
- ¾ tsp caraway seeds
- ½ tsp coriander seeds crushed
- 1½ tbsp harissa
- 1 tsp light-brown sugar
- 2 tbsp lemon juice
- 275 g carrots cut into matchsticks
- 3 dates pitted and very finely sliced
- Leaves from a bunch of mint torn
Servings:
Instructions
- Put the lentils in a saucepan and cover with water. Bring to the boil, turn the heat down and simmer until the lentils are only just tender. Drain.
- Heat the oil in a frying pan and add the garlic, spices and harissa. Cook for about 30 seconds.
- Add the sugar, lemon juice and some seasoning.
- Put the lentils and carrots in a bowl and toss with the spicy dressing. Add the dates and mint and gently toss again. Check the seasoning and serve.
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