Moroccan Watercress & Lentil Salad | Abel & Cole
Moroccan Watercress & Lentil Salad
Clock Image
Prep: 10 mins
Cook: 5 mins
Feed your zest for life with this citrus salad with a Moroccan twist. Tender green lentils are tumbled with a vibrant mix of organic spices and spooned through a tangle of peppery watercress, all topped off with a scattering of toasted cashews.
This recipe is a:
See this week's box.
437 kcal
(per portion)
Ingredients you'll need
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 2 oranges
  • ½ tsp ground cinnamon
  • A pinch of harissa
  • 400g tin of green lentils
  • 35g cashew nuts
  • A handful of mint, leaves only
  • 100g watercress
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Put a dry frying pan over a medium heat. Add ½ tsp each coriander, cumin and fennel seeds. Toast for 2-3 mins till they start to pop. Tip into a pestle and mortar (or use a bowl and jam jar bottom) and finely grind them.

  • 2.

    Zest both the oranges. Juice 1 of them. Add the juice and half the zest to a large bowl. Whisk in the toasted spices, ½ tsp cinnamon, a pinch of harissa, 2 tbsp olive oil and a pinch of salt and pepper.

  • 3.

    Drain and rinse the lentils. Tip into the dressing bowl. Finely chop the mint and mix into the lentils.

  • 4.

    Tear the watercress, discarding any tough stems. Arrange on a platter or plates. Scatter the dressed lentils over, folding them into the watercress.

  • 5.

    Slice the top and bottom from the remaining orange. Set on a board, slice the skin off and slice into rounds. Tuck the orange into the salad.

  • 6.

    Crush the cashews a little. Warm a dry frying pan over a medium heat. Lightly toast the cashews, shaking the pan so they don’t burn. Season with salt. Scatter over the salad. Drizzle 1 tbsp olive oil and top with the rest of the orange zest.

  • Tip

    Make a meal of it
    This lentil salad is a good meal by itself, or serve it as part of a North African mezze with bowls of olives, almonds toasted with ground coriander and chilli, a salad of oranges, red onion and mint, roast peppers, couscous and baguette.

  • Tip

    Extra spicy
    Your leftover spices will keep for a few months if you transfer them to a jar and keep them in a cupboard out of direct sunlight. You can mix them all in 1 jar and that way you'll have a ready-to-go Moroccan mix that's perfect for flavouring tagines, soups, stews and salads.

This recipe is from