Lentil, Carrot and Date Salad (4-6)
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
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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