Moroccan lentil salad
Cooking time: 10 minutes
2 cups vegetables (red capsicum, baby spinach leaves, rocket, shallots, etc.), chopped
1 cup small brown (Puy) lentils, cooked until tender and drained
2 tbsp olive oil
1 tbsp lemon juice
1 tsp ground coriander
1 tsp ground cumin
Grated lemon rind
Vegetable salt, if desired
- Combine all ingredients. Season to taste.
Variation: Serve with king prawns, chicken breast or hummus and a salad of cucumber, natural yoghurt, lemon juice and chopped mint.