Recipe Instructions:
Ingredients
1½ tsp cumin seeds
2 large oranges
2½ tbsp extra-virgin olive oil
1 tbsp red wine vinegar
pinch of crushed chillies (optional)
2 x 400g tins green lentils, drained
10g fresh flat-leaf parsley, chopped
125g baby spinach
30g walnut halves, roughly chopped
100g soft dried apricots, sliced
75g reduced-fat salad cheese, crumbled
Method
Dry-fry the cumin seeds in a small frying pan over a medium heat for 1-2 mins, shaking the pan, until fragrant and a shade darker. Roughly crush with a pestle or the base of a sturdy jar.
Slice the skin and white pith from the oranges, then slice the fruit into 1cm-thick rounds, reserving about 3 tbsp juice from the chopping board in a bowl. Whisk the oil and vinegar into the juice along with the crushed cumin seeds and chillies, if using. Season to taste.
Mix the lentils and parsley with the baby spinach, walnut halves, orange slices and the sliced apricot. Toss with the dressing, transfer to a serving dish and scatter with the salad cheese.
