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Carrot and celery lentil salad with mint and coriander
Time
15 minutes
Servings
4
A fresh Moroccan influenced salad full of wonderful ingredients and amazing flavours. This is an ideal side salad for a BBQ or simply enjoy as a standalone light and tasty meal.
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Ingredients
- 8 small carrots
- 2 sticks of celery finely chopped
- 1 cup cooked brown lentils
- Small handful of fresh mint (chopped)
- Handful freshly chopped coriander
Dressing ingredients
- 4 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 garlic clove, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon harissa
Contributor
Callum Roberts
Preparation
- As soon as you think about this salad, prepare the lentils by placing half a cup of brown lentils in a pot of boiling water with a bay leaf and simmer for 20 minutes until tender. Then set aside to cool.
- Prepare the carrots by cutting them in half or quarters then into 5-8cm lengths. Blanch them in a pot of boiling water for 5 minutes until tender on the outside but still crunchy inside. Rinse with cold water, drain and leave them stand.
- Finely chop the celery.
- The dressing: Lightly roast the cumin and corriander seeds on high heat in a non stick pan for 30 seconds. Transfer to pestle and mortar and crush well. Make a dressing by combining the crushed seeds with the olive oil, white wine vinegar, crushed garlic and harissa. Stir well.
- In a bowl mix together the carrots, lentils, celery with the dressing. Just before serving stir through the fresh herbs. Finish with salt and pepper to taste and serve with a wedge of lemon juice.
Twist It!
Harissa is a hot chili and herb paste common in North African cuisine. It can be found in most spice shops or the supermarket as a dry blend or paste.
Contributor
Callum Roberts
