Colourful Lentil Salad
50 minutes
This is a deliciously healthy Middle Eastern lentil and vegetable salad. Dried apricots add a sweet exotic note.
Zoë Harpham
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Ingredients
Serves: 4
- 1 1/3 cups dried brown or green lentils, rinsed
- 1 garlic clove, peeled but left whole
- good pinch of ground cumin
- 1 slice lemon
- 1 2/3 cups broccoli florets
- 1 small red onion, finely chopped
- 1/2 cup dried apricots, roughly chopped
- 1 small red capsicum, seeded and cut into 2cm dice
- 1 small green capsicum, seeded and cut into 2cm dice
- 1 small yellow capsicum, seeded and cut into 2cm dice
- 50g firm rindless goat's cheese
- toasted sunflower seeds to garnish
- Lemon and coriander dressing
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons finely chopped fresh coriander leaves
- salt and freshly ground black pepper
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Put the lentils in a saucepan, cover with water and bring to the boil. Add the garlic, cumin and lemon, reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
- Drop the broccoli florets into a saucepan of boiling water and blanch for about 2 minutes or until the broccoli are slightly softened but still crisp. Drain and set aside.
- Meanwhile, put the lemon juice, oil, coriander, salt and black pepper in a large salad bowl, and whisk together.
- Drain the lentils, discarding the lemon and garlic. Tip them in the salad bowl and toss gently to mix with the dressing.
- Add the onion, apricots, capsicums and broccoli florets and mix gently. Crumble the cheese over the top, garnish with the sunflower seeds and serve immediately.
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