Xueci's lentil salad

Step 1/4

• 30 g red lentils
• 50 g canned chickpeas
• 1 carrot
• ½ sweet potato
• ½ cucumber
• 1 nectarine
• 2 sprigs parsley
• 2 sprigs mint

• pot
• colander
• cutting board
• knife

Add lentils to a pot with twice the amount of water, and let simmer for approx. 15 - 20 min. Drain and pat dry chickpeas. Dice sweet potato and cucumber. Cut carrot into matchsticks. Cut nectarine into thin wedges. Roughly chop parsley and mint.

Step 2/4

• oven
• baking sheet
• parchment paper

Preheat the oven to 200ºC/390ºF. Add chickpeas, carrot, and sweet potatoes to a parchment-lined baking sheet, drizzle with oil, season with salt and pepper. Roast for approx. 15 - 20 min. Remove and let cool.

Step 3/4

• ⅓ tsp mustard
• ½ tbsp honey
• 1 tbsp olive oil
• 30 ml apple cider vinegar
• ¼ tsp ground coriander
• ¼ tsp cayenne pepper
• ½ lime

• bowl
• fine grater

In a bowl, mix together the mustard, honey, olive oil, apple cider vinegar, ground coriander, cayenne pepper, and the juice and zest from the lime.

Step 4/4

• 30 g baby spinach
• 20 g cashews

• bowl

Add lentils, roasted chickpeas, vegetables, cucumber, nectarine, baby spinach, and cashews to a bowl. Drizzle with the dressing and fresh herbs, and toss to combine. Enjoy!

Enjoy your meal!