Another substantial salad that can be a meal in itself or served as part of a meze of salads. It’s important not to overcook the lentils as you want them to hold their shape, so test them after 20 minutes to see how they are doing. Beluga lentils work just as well as the Puy lentils. Pouring on the oil and lemon while the lentils are still warm allows the dressing to penetrate the lentils and the flavours to mingle.
- 225g/8oz of Puy lentils
- 50g/2oz unblanched almonds, whole or roughly chopped
- 1 tsp ground cumin
- 3 tbsp olive oil
- juice and zest of 2 lemons
- 250g/9oz cherry tomatoes, halved
- 100g/3½ oz rocket, baby spinach and watercress leaves
- 2 tbsp chopped coriander
- sea salt and freshly ground black pepper
- Preheat the oven to 200°C/gas 6.
Rinse and drain the lentils, put them in a pan, cover with water and bring to the boil. Skim off any scum that rises to the surface. Turn down the heat, cover and simmer until the lentils are just soft – about 20–25 minutes.
Meanwhile, spread the almonds onto a baking tray and toast in the oven for 10 minutes until crunchy. Once cooked, remove from the tray and leave to cool.
Drain the lentils, put them in a bowl and stir in the cumin, olive oil, lemon juice and zest. Set aside to cool.
Add the tomatoes, rocket, spinach and watercress leaves and almonds to the cooled lentils. Sprinkle on the coriander and season with salt and pepper to taste.
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