Moroccan lentil salad
250g green beans
2 400g cans no added salt lentils, drained & rinsed
½ bunch mint, picked & torn
½ bunch parsley, picked & torn
¼ tsp ground cinnamon
¼ tsp ground coriander
½ tsp ground cumin
1 lemon, juiced
50mls olive oil
Freshly cracked pepper to taste
100g firm feta
Top the green beans. Bring a medium sized pot of water to the boil. Blanch the beans for 3 minutes, remove and plunge into iced water to stop them cooking, then dry.
In a large bowl, add the beans, lentils, sultanas, mint and parsley.
Combine the spices, oil, lemon juice, and pepper in a jar with tight fitting lid and shake vigorously.
To assemble, crumble feta into the bowl and drizzle with the dressing. Add the rest of the salad and gently fold together so the herbs don’t bruise.
- Great served with grilled lamb chops.
- If serving salad in lunch boxes leave undressed until the morning before sending to school or pack the dressing separately.