Lentil salad with lemon and herb dressing

I concocted this salad one day when I had a craving for lentils, yes, craving lentils is a thing. As an ex-vegetarian I used to eat a lot of lentils, but these days have forgotten about what a satisfying and delicious meal they can make!

What's fantastic about this meal is it's generally pretty user friendly, so it makes a great dish to take when you're not sure what people can or can't eat. And with daylight savings now with us, I'm anticipating many more impromptu BBQ's where I might need to whip this one up.

It's naturally gluten free and vegetarian, and can easily be made dairy free or vegan by removing the feta, or substituting for a dairy free alternative. More so, it's a hit with carnivores alike and tastes fantastic alongside a hunk of crispy skinned salmon (as I served it today) or a medium-rare fillet of steak.

Best of all, any leftovers keep well till tomorrow and will make a quick and filling lunch.

Ingredients (serves 4 - 6):

• 1 1/2 cups of green puy lentils
• 4 1/2 cups water
• juice of 1 large lemon (about 1/3 cup)
• 4 tbsp olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely slice fresh mint
• 1 clove garlic, crushed
• salt and pepper to taste
• 1 tbsp olive oil, extra
• 4 zucchini, halved lengthways and sliced on the diagonal
• 150 grams baby spinach leaves
• 1/2 red capsicum, finely diced
• 150 - 200 grams feta, crumbled (optional)

In a saucepan bring the lentils and water to the boil. Simmer gently, covered for 40 - 45 minutes.

Meanwhile prepare the dressing. Combine chopped parsley and mint in a jar* with crushed garlic, lemon juice, and (at least) 4 tbsp of quality extra virgin olive oil. Season with salt and pepper, screw on the lid and shake well. Leave the dressing to mingle with itself while your lentils cook and you prepare the zucchini.

Heat the extra tbsp of olive oil in a heavy saucepan, add the zucchini and cook turning occasionally for 5-10 minutes, till it is golden on the outside, and soft in the middle (This could also be done on the BBQ, simply half the zucchini, brush with oil and grill cut side down first, turning once. Slice once removed from the BBQ). Place in a large bowl

In the same pan add the washed spinach leaves, leave a little water on them as this will help them to steam as they fry. Once wilted remove to the bowl with the zucchini.

Soon the lentils will also be cooked. Drain well and add to the bowl with the vegetables and the diced capsicum. Give the jar of dressing a good shake and pour half of it over the lentils. Stir well and set aside for at least 10 - 15 minutes. If serving with steak or salmon, this is when you would start cooking the meat.

To serve, stir well before sprinkling over crumbled feta and pouring over the remaining dressing.

This salad is delicious warm or cold, and although it makes a meal on it's own, it is also a fantastic accompaniment to BBQ'd steak, or crispy skinned salmon fillets.

Served with crispy skinned salmon fillet

* I always keep an old jam jar on hand for this very purpose. It also means that if I'm taking a dish somewhere I can easily take the dressing with me, pre-prepared, to pour on just before serving.

Lamb Tagine w Cranberry Almond Couscous

Tagines are an aromatic Moroccan curry, with a sweet spice, rather than heat. 
To get best flavour I like to toast my cumin and coriander seeds on a dry heat and then grind them in a mortar and pestle. Apart from a little bit of preparation, this is ridiculously low maintanance to cook. Just put it in the pot and check on it every now and then. The couscous just hot water, stir and add some chopped vegetables, fruit and nuts. Too easy. 
You can make the couscous in advance and allow to chill in the fridge while you prepare the tagine. If available serve with fresh pomegranate seeds and plain yogurt. 

Cranberry Almond Couscous (serves 4):

• 400 grams couscous 
• 2 tbsp olive oil 
• 1 tsp salt 
• 70 grams slivered almonds
• 1/3 cup dried cranberries - or raisins 
• 3 tbsp fresh mint, finely sliced
• 1 tomato, diced
• 1 spring onion, finely sliced
• 1 cup fresh kale or spinach leaves, finely sliced
• juice of 1 lemon 

Cook couscous according to packet directions, stir though remaining ingredients, set aside. 


Lamb Tagine (serves 4): 

• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp salt 
• 1 1/2 tsp ground ginger 
• 1 tsp chilli flakes
• 1 tsp white pepper
• 1 cinnamon stick 
• 1/2 tsp ground allspice
• 2 tbsp oil 
• 2 cloves garlic, crushed 
• 500 grams diced lamb meat
• 1 lemon, rind and juice
• 500 ml vege or beef stock 
• 2 carrots, sliced
• 1 large kumara, diced into 2-3cm pieces
• 1 onion, thickly sliced
• 2 tbsp flour (to thicken if necessary) 

In a large bowl mix all of the spices, the olive oil, garlic and diced meat. Cover and set aside in the fridge for 3 hours if time allows. 

In a large saucepan, or soup pot, place meat mixture, lemon juice and rind, vegetables and stock. Bring to a low boil, stir, and place the lid on the pot on a tilt, so that some steam can still escape. 


Simmer for 40 minutes, stir, then either remove lid to allow liquid to reduce more or return lid and thicken later with flour. Cook for another 20 - 40 minutes till meat is tender and liquid thickened. If thickening with flour, mix the flour with a few spoonfuls of cold water in a small bowl, pour this paste into the tagging and stir to combine, from here it will thicken quickly so do this shortly before eating. 

Serve couscous with tagine, pomegranate seeds and plain yogurt.