Moroccan Watercress & Lentil Salad
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Prep: 10 mins
Cook: 2 mins
Got a zest for life? This citrus salad has a Moroccan twist with spicy ras el hanut - the name means "the head of the shop". You'll turn heads with this sensational salad.
This recipe is a:
See this week's box.
419 kcal
(per portion)
Ingredients you'll need
  • 2 oranges
  • 1 tsp ras el hanut
  • A 400g tin of green lentils
  • A handful of mint
  • 100g watercress
  • 35g flaked almonds
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Grate the zest from your oranges. Juice 1 orange. Add half the juice and half the zest to a bowl. Whisk in 1 tsp ras el hanut, 2 tbsp olive oil and a pinch of salt and pepper.

  • 2.

    Drain and rinse your lentils. Tip into the bowl with the dressing. Pluck the mint leaves from their stalks. Finely chop 6 of the bigger leaves. Mix into the lentils. Taste. Tweak the seasoning and spicing if needed.

  • 3.

    Roughly tear your watercress into smaller pieces. Pluck out any tougher stems. Arrange the leaves on a large platter or individual plates. Scatter the dressed lentils over the watercress, folding them into the leaves.

  • 4.

    Slice the top and bottom from the remaining orange. Set it on a cutting board. Carve the skin off. Slice into rounds. Tuck the orange into the salad.

  • 5.

    Warm a large, dry frying pan over a medium, heat. Lightly toast your almonds till just golden, shaking the pan so they don’t burn. Season with salt. Scatter over the salad. Finish with a drizzle of olive oil, the rest of the orange zest and a little dusting of ras el hanut, if you like.

  • 6.

  • 7.