Moroccan Puy Lentil Salad

A spicy lentil salad with griddled courgettes, raisins, dates, and pine nuts, finished with a honey mustard rosewater dressing.

Vegetarian Healthy Salad Lentils Moroccan

Estimated Nutrition

Calories

712.1

kcal / serving

4272.5 kcal total

Carbs

64.1g

per serving

384.6 g total

Fat

47.7g

per serving

286.2 g total

Protein

13.1g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

Wholegrain Mustard

null

White Wine Vinegar

null

Fruits

Raisin

soaked in apple juice

Date

chopped

LegumesPulses

300

Puy Lentils

cooked

NutsSeeds

tbsp

Coriander

ground

tbsp

Cumin

ground

tbsp

Cinnamon

ground

handful

Mint

chopped

handful

Flat leaf Parsley

chopped

null

Salt

to taste

null

Black Pepper

freshly ground, to taste

Pine Nut

toasted

OilsFats

200

Olive Oil

null

tbsp

Vegetable Oil

null

Other

tbsp

Rosewater

null

Honey

null

Vegetables

piece

Courgette

cut into 1cm thick rounds

piece

Red Pepper

diced

handful

Watercress

null

Method

Blend mustard, spices, and honey in a food processor until smooth.

Toss the salad with the dressing before serving.

Combine griddled courgettes with lentils, peppers, raisins, pine nuts, watercress, and dates.

Griddle courgettes over medium-high heat for 2-3 minutes per side and let cool.

Toss courgettes with oil in a mixing bowl until coated.

Stir in mint and parsley, season with salt and pepper, and set aside.

Add vinegar, then slowly stream in oil and rosewater while blending to emulsify.