We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
In partnership with Diabetes UK
Expect big things from this lentil and spinach salad, with all the flavours hitting the right notes. Sweet, citrussy oranges are the perfect partner to the smoky cumin vinaigrette. Plate it up and serve it as a satisfying lunch, or even a light dinner. See method
of the reference intake Carbohydrate 34.5g Protein 13.9g Fibre 2.6g
Dry-fry the cumin seeds in a small frying pan over a medium heat for 1-2 mins, shaking the pan, until fragrant and a shade darker. Roughly crush with a pestle or the base of a sturdy jar.
Slice the skin and white pith from the oranges, then slice the fruit into 1cm-thick rounds, reserving about 3 tbsp juice from the chopping board in a bowl. Whisk the oil and vinegar into the juice along with the crushed cumin seeds and chillies, if using. Season to taste.
Mix the lentils and parsley with the baby spinach, walnut halves, orange slices and the sliced apricot. Toss with the dressing, transfer to a serving dish and scatter with the salad cheese.
See more Spring salad recipes
Before you comment please read our community guidelines.