375 ml (1½ cups) uncooked brown lentils, picked over
salt and pepper
1 cinnamon stick
100 ml olive oil
20 ml (4 tsp) apple cider vinegar
finely grated rind of 1 lemon
7,5 ml (½ tbsp) ground cumin
2,5 ml (½ tsp) ground cinnamon
45 ml (3 tbsp) chopped fresh mint
180 ml (¾ cup) Cecilia’s Farm Roasted & Salted Almonds, coarsely chopped
180 ml (¾ cup) sunflower seeds, toasted
10-12 (100-120 g) Cecilia’s Farm Turkish Apricots, cubed
180 ml (¾ cup) Cecilia’s Farm Cranberries
100 g goat’s cheese or 1½ slices feta cheese, crumbled
large handful fresh coriander leaves, torn
large handful fresh mint leaves, torn
- Place lentils in a saucepan with 750 ml (3 cups) water, a pinch of salt and the cinnamon stick. Bring to the boil over a medium heat and simmer with the lid for 30 minutes or until just cooked. Drain and rinse.
- Meanwhile, prepare a dressing. Mix olive oil, vinegar, lemon rind, spices and fresh mint and season to taste with salt and pepper.
- Toss the remaining ingredients with the lentils in a large bowl. Add the dressing just before serving and mix to coat the lentils. Serve as a side dish or light vegetarian meal.
- If preferred, add Cecilia’s Farm Peeled Cling Peaches to the salad for an even fruitier flavour.