What are the main ingredients in Warwick’s Hearty Moroccan Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Warwick’s Hearty Moroccan Salad?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Warwick’s Hearty Moroccan Salad?

DELISH DRESSING: In a bowl, combine the tahini dressing with a drizzle of oil. Loosen with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. GET THE LENTILS ON THE BOIL: Rinse the lentils and place in a pot. Submerge in 700ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. TOAST THOSE SILKY NUTS: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion and set aside for serving. SPICY CAULI: Preheat the oven to 200°C. Spread out the cauliflower pieces and whole garlic cloves on a roasting tray. Coat in oil, the Moroccan Rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through, crisp, and starting to char. AND YOU'RE ALL DONE!: Make a bed of remaining green leaves and pile on the lentil salad. Lay over the cucumber half-moons and cover in spiced cauli. Drizzle over the tahini dressing and garnish with the remaining apricots and mint. Finish with the toasted pine nuts and any remaining lemon zest to taste. Serve with a lemon wedge on the side. Wow! PUT THE SALAD TOGETHER: When the lentils are cooked, drain if necessary and return to the pot. Stir through ¾ of the rinsed green leaves and the juice of 2 lemon wedges. Add in ½ of the sliced mint, ½ of the chopped apricots, and some lemon zest to taste. When the garlic is soft, discard the skin and stir the flesh through the lentils until distributed. Season to taste.

What should be prepared from my kitchen to make Warwick’s Hearty Moroccan Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Warwick’s Hearty Moroccan Salad

Name: Warwick’s Hearty Moroccan Salad
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

As the evenings begin to cool, a nourishing bowl of warm lentil salad is just what you need! With crisp nuggets of cauli roasted in a Moroccan spice blend, mint, dried apricots, cucumber, and a sweet, tangy tahini dressing.

Warwick’s Hearty Moroccan Salad

with lentils, tahini, dried apricots & toasted pine nuts

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cauliflower Florets
Cucumber
Dried Apricots
Fresh Mint
Garlic Clove
Garlic Cloves
Green Leaves
Lemon
Lemons
Lentils
NOMU Moroccan Rub
Pine Nuts
Tahini Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Warwick’s Hearty Moroccan Salad

Serves 1

SPICY CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces and whole garlic clove on a roasting tray. Coat in oil, the Moroccan Rub, and seasoning. Roast in the hot oven for 15-20 minutes until cooked through, crisp, and starting to char.
GET THE LENTILS ON THE BOIL
Rinse the lentils and place in a pot. Submerge in 350ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
TOAST THOSE SILKY NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion and set aside for serving.
DELISH DRESSING
In a bowl, combine the tahini dressing with a drizzle of oil. Loosen with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
PUT THE SALAD TOGETHER
When the lentils are cooked, drain if necessary and return to the pot. Stir through ¾ of the rinsed green leaves and the juice of 1 lemon wedge. Add in ½ of the sliced mint, ½ of the chopped apricots, and some lemon zest to taste. When the garlic is soft, discard the skin and stir the flesh through the lentils until distributed. Season to taste.
AND YOU'RE ALL DONE!
Make a bed of remaining green leaves and pile on the lentil salad. Lay over the cucumber half-moons and cover in spiced cauli. Drizzle over the tahini dressing and garnish with the remaining apricots and mint. Finish with the toasted pine nuts and any remaining lemon zest to taste. Serve with a lemon wedge on the side. Wow!

Cauliflower Florets - 200g
Garlic Clove - 1
NOMU Moroccan Rub - 7,5ml
Lentils - 100ml
Pine Nuts - 10g
Tahini Dressing - 55ml
Green Leaves - 20g
Lemon - 1
Fresh Mint - 3g
Dried Apricots - 10g
Cucumber - 50g

Download the Recipe

Serves 2

SPICY CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces and whole garlic cloves on a roasting tray. Coat in oil, the Moroccan Rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through, crisp, and starting to char.
GET THE LENTILS ON THE BOIL
Rinse the lentils and place in a pot. Submerge in 700ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
TOAST THOSE SILKY NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion and set aside for serving.
DELISH DRESSING
In a bowl, combine the tahini dressing with a drizzle of oil. Loosen with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
PUT THE SALAD TOGETHER
When the lentils are cooked, drain if necessary and return to the pot. Stir through ¾ of the rinsed green leaves and the juice of 2 lemon wedges. Add in ½ of the sliced mint, ½ of the chopped apricots, and some lemon zest to taste. When the garlic is soft, discard the skin and stir the flesh through the lentils until distributed. Season to taste.
AND YOU'RE ALL DONE!
Make a bed of remaining green leaves and pile on the lentil salad. Lay over the cucumber half-moons and cover in spiced cauli. Drizzle over the tahini dressing and garnish with the remaining apricots and mint. Finish with the toasted pine nuts and any remaining lemon zest to taste. Serve with a lemon wedge on the side. Wow!

Cauliflower Florets - 400g
Garlic Cloves - 2
NOMU Moroccan Rub - 15ml
Lentils - 200ml
Pine Nuts - 20g
Tahini Dressing - 105ml
Green Leaves - 40g
Lemon - 1
Fresh Mint - 5g
Dried Apricots - 20g
Cucumber - 100g

Download the Recipe

Serves 3

SPICY CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces and whole garlic cloves on a roasting tray. Coat in oil, the Moroccan Rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through, crisp, and starting to char.
GET THE LENTILS ON THE BOIL
Rinse the lentils and place in a pot. Submerge in 700ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
TOAST THOSE SILKY NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion and set aside for serving.
DELISH DRESSING
In a bowl, combine the tahini dressing with a drizzle of oil. Loosen with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
PUT THE SALAD TOGETHER
When the lentils are cooked, drain if necessary and return to the pot. Stir through ¾ of the rinsed green leaves and the juice of 2 lemon wedges. Add in ½ of the sliced mint, ½ of the chopped apricots, and some lemon zest to taste. When the garlic is soft, discard the skin and stir the flesh through the lentils until distributed. Season to taste.
AND YOU'RE ALL DONE!
Make a bed of remaining green leaves and pile on the lentil salad. Lay over the cucumber half-moons and cover in spiced cauli. Drizzle over the tahini dressing and garnish with the remaining apricots and mint. Finish with the toasted pine nuts and any remaining lemon zest to taste. Serve with a lemon wedge on the side. Wow!

Cauliflower Florets - 400g
Garlic Cloves - 2
NOMU Moroccan Rub - 15ml
Lentils - 200ml
Pine Nuts - 20g
Tahini Dressing - 105ml
Green Leaves - 40g
Lemon - 1
Fresh Mint - 5g
Dried Apricots - 20g
Cucumber - 100g

Download the Recipe

Serves 4

SPICY CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces and whole garlic cloves on a roasting tray. Coat in oil, the Moroccan Rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through, crisp, and starting to char.
GET THE LENTILS ON THE BOIL
Rinse the lentils and place in a pot. Submerge in 1,2L of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
TOAST THOSE SILKY NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion and set aside for serving.
DELISH DRESSING
In a bowl, combine the tahini dressing with a drizzle of oil. Loosen with lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
PUT THE SALAD TOGETHER
When the lentils are cooked, drain if necessary and return to the pot. Stir through ¾ of the rinsed green leaves and the juice of 4 lemon wedges. Add in ½ of the sliced mint, ½ of the chopped apricots, and some lemon zest to taste. When the garlic is soft, discard the skin and stir the flesh through the lentils until distributed. Season to taste.
AND YOU'RE ALL DONE!
Make a bed of remaining green leaves and pile on the lentil salad. Lay over the cucumber half-moons and cover in spiced cauli. Drizzle over the tahini dressing and garnish with the remaining apricots and mint. Finish with the toasted pine nuts and any remaining lemon zest to taste. Serve with a lemon wedge on the side. Wow!