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Moroccan Inspired Lentil Salad
Moroccan Inspired Lentil Salad

Moroccan Inspired Lentil Salad

with Dried Apricots and Greek Style Cheese

Our Moroccan Inspired Lentil Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Climate Conscious
New
Allergens:
Sulphites
Nuts
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1.5 sachet(s)

Chermoula Spice Mix

2 unit(s)

Carrot

1 carton(s)

Lentils

40 grams

Dried Apricots

(Contains: Sulphites)

12.5 grams

Pistachios

(Contains: Nuts May contain traces of: Sulphites, Sesame, Nuts, Peanut)

24 grams

Red Wine Vinegar

(Contains: Sulphites)

30 grams

Honey

100 grams

Greek Style Salad Cheese

(Contains: Milk)

50 grams

Baby Leaf Mix

Not included in your delivery

2.5 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)646 kcal
Energy (kJ)2701 kJ
Fat26.8 g
of which saturates10.3 g
Carbohydrate77.6 g
of which sugars36.3 g
Dietary Fibre16.8 g
Protein21.1 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Large Bowl

Instructions

Roast the Sweet Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over half the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Bring on the Carrots
2

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto another large baking tray. Drizzle with oil, sprinkle over the remaining chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

Get Prepped
3

Meanwhile, drain and rinse the lentils in a sieve.

Cut the dried apricots into small pieces.

Remove the pistachios from their shells and roughly chop.

Mix the Dressing
4

In a large bowl, add the red wine vinegar, honey and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Mix well to combine. Season with salt and pepper, then set aside.

Assemble your Salad
5

When everything's ready, add the lentils, dried apricots, roasted sweet potato and carrots to the dressing bowl.

Crumble in half the Greek style salad cheese, then toss to coat. Taste and season with salt and pepper if needed.

Just before serving, toss through the baby leaf mix. TIP: Don't do this too early or the leaves will go soggy.

Serve Up
6

Share the lentil salad between your bowls.

Crumble over the remaining Greek style salad cheese and garnish with the pistachios to finish.

Enjoy!

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