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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: May contain traces of allergens, Sulphites, Sesame, Nuts, Peanut, Nuts)
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
Utensils
Instructions
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.
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.
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.
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.
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.
Share the lentil salad between your bowls.
Crumble over the remaining Greek style salad cheese and garnish with the pistachios to finish.
Enjoy!
