Lentils, Goat cheese and Apricot Salad with Lemon Coriander Dressing

    50 mins

    This is a deliciously healthy and filling Middle eastern salad. Lots vegetables for colour, dried apricots and goat cheese add a sweet and creamy note.

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    Serves: 4 

    • 250g dried brown or green lentils, rinsed
    • 1 garlic clove, peeled but left whole
    • good pinch of ground cumin
    • 1 slice lemon
    • 100g broccoli florets
    • 1 small red onion, finely chopped
    • 80g dried apricots, roughly chopped
    • 1 small red capsicum, seeded and cut into 2-cm dice
    • 1 small green capsicum, seeded and cut into 2-cm dice
    • 1 small yellow capsicum, seeded and cut into 2-cm dice
    • 50 g firm rindless goat cheese
    • toasted sunflower seeds to garnish
    • juice of 1 lemon
    • 2 tablespoons extra virgin olive oil
    • 1½ tablespoons finely chopped fresh coriander leaves
    • salt and freshly ground black pepper

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Put the lentils in a saucepan, cover with water and bring to the boil. Add the garlic, cumin and lemon, reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
    2. Drop the broccoli florets into a saucepan of boiling water and blanch for about 2 minutes or until the broccoli are slightly softened but still crisp. Drain and set aside.
    3. Meanwhile, put the lemon juice, oil, coriander, salt and black pepper in a large salad bowl, and whisk together.
    4. Drain the lentils, discarding the lemon and garlic. Tip them in the salad bowl and toss gently to mix with the dressing.
    5. Add the onion, apricots, capsicums and broccoli florets and mix gently. Crumble the cheese over the top, garnish with the sunflower seeds and serve immediately.

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