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Fi's Foodie Friday

Lentil, carrot and date salad with mint and harissa * Severs 4 - 6 as a side dish Ingredients 175g puy lentils 4 tbsp olive oil 2 cloves of garlic, grated to a puree 3/4 tsp cumin seeds 3/4 tsp caraway seeds 1/2 tsp coriander seeds, crushed 1 1/2 tbsp harissa 1 tsp light brown sugar 2 tbsp lemon juice 275g carrots, cut into matchsticks 3 dates, pitted and very finely sliced leaves from a bunch of mint, torn Method
  1. Put the lentils in a saucepan and cover with water. Bring to the boil, turn the heat down and summer until the lentils are only just tender. Drain.
  2. Heat the oil in a frying pan and add the garlic, spices and harissa.
  3. Cook for about 30 seconds.
  4. Add the sugar, lemon juice and some seasoning.
  5. Put the lentils and carrots in a bowl and toss with the spicy dressing.
  6. Add the dates and mint and gently toss again.
  7. Check the seasoning and serve.
* Diana Henry : Stella Magazine, Sunday Telegraph. January 2017 * KBPT Recipe 28: 24th February 2017
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