North African Salad
recipe
North African Salad
No commentsIngredients
- 125g lentilles vertes (green lentils)
- 175g small new potatoes
- 125g frozen baby broad beans
- 75g haricots verts
- 25g red onion, very finely sliced
- 75g assorted olives
- 125g cooked beetroot, chopped
- romaine lettuce leaves and flat bread to serve (optional)
- For the dressing:
- 2 tbsp olive oil
- 2 tbsp lemon juice
- ¼ tsp ground cumin
- 1 tbsp freshly chopped coriander
Serves:
4
Preparation:
15
Cook Time:
25
Total Time:
40min
Directions
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- Cook the lentils according to packet instructions. Meanwhile, cook the potatoes until almost tender, then add the broad beans and green beans for the last few minutes of cooking. Drain thoroughly, chop the potatoes and cut the green beans into three.
- For the dressing, combine the olive oil, lemon juice and seasonings and add to the well-drained lentils and potatoes. Leave to go cold then mix with all the remaining ingredients.
- Serve with romaine lettuce leaves and warmed flat bread such as Khoubz or pitta.
Source: Tesco
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