Moroccan Lentil Salad
This light dish is packed full of mouthwatering flavours and is perfect for a summer lunch, as an accompaniment to fish or a bbq, or as a yummy vegetarian meal.
420g can brown lentils, rinsed and well drained
1/3 cup currants
1/4 cup pepita seeds, toasted (see tip)
1 long red chilli, seeded and finely chopped
1 small red onion, finely chopped
1/2 cup mint leaves, chopped
1/2 cup flat leaf parsley
1 orange, rind finely grated and juiced
1 tsp ground cumin
3 tsp extra virgin olive oil
1/2 tsp brown sugar
Freshly ground black pepper
Olive oil cooking spray
700g skinless snapper fillets, trimmed, and cut into smaller pieces if large
Lemon wedges to serve
1. Combine the lentils, currants, pepitas, chilli, onion, mint, parsley and orange rind in a large bowl. Toss well to combine. Combine 1/4 cup of the orange juice, cumin, olive oil, sugar and pepper in a screw-top jar and shake until well combined. Pour the dressing over the salad just before serving and toss to coat fully.
2. Preheat a barbecue flat-plate or large non-stick frying pan on medium-high. Lightly spray with oil. Season the fish with cracked black pepper. Cook for 2-3 minutes each side or until light golden and just cooked through. Serve with the lentil salad and lemon.
Tip Pepita seeds are the edible seed of the pumpkin that have been dried. You will find them with the nuts in supermarkets. They are nutritious and add crunch to salads. To toast them place them onto a baking tray and roast in 200C fan forced oven for 3-5 minutes. Alternatively, dry fry in a non-stick frying pan frying pan over medium-high heat. Watch closely as they burn easily.