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Ingredients
Method
- 1 tsp cumin seeds
- 2 oranges
- 2.5 tbsp olive oil
- 1 tbsp red wine vinegar
- Pinch of chilli flakes
- 2 x 400g tins of green lentils, drained
- 10g chopped parsley
- 150g baby spinach leaves
- 30g chopped macadamias
- 100g sliced dried apricots
- 100g crumbled feta cheese
- Toast the cumin seeds in a dry frying pan for 1 minute, then add to a pestle and mortar and crush. Slice the skin and pith from the oranges, then slice the fruit into 1cm rounds (save about 3 tbsp of the juice). Whisk together the vinegar and oil with the juice, chillies and crushed cumin in a small bowl. Season to taste.
- Mix the parsley, lentils, spinach, nuts, orange slices and apricots in a salad bowl. Toss with the dressing, scatter with feta and serve immediately.
20 mins
4 serving
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