Spiced roast lamb
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Lentil & tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 250g dried Puy or green lentilrinsed
- juice ½ limeand juice ½ lemon
- 1 tbsp white wine or cider vinegar
- 1 red onionthinly sliced into rings
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 small garlic clovecrushed
- 2 tbsp mango chutney
- handful corianderroughly chopped
- 250g cherry vine tomatohalved
- 85g baby spinachwashed and thoroughly dried
Nutrition: per serving (6)
- kcal190
- fat5g
- saturates1g
- carbs25g
- sugars5g
- fibre6g
- protein11g
- salt0.2glow
Method
step 1
Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
step 2
Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings – after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.
