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
Warwick’s Hearty Moroccan Salad
with lentils, tahini, dried apricots & toasted pine nuts
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Warwick’s Hearty Moroccan Salad?
The preparation time for Warwick’s Hearty Moroccan Salad with lentils, tahini, dried apricots & toasted pine nuts is between 25 and 40 minutes.
What is the total time required to make Warwick’s Hearty Moroccan Salad with lentils, tahini, dried apricots & toasted pine nuts?
The total time required to make Warwick’s Hearty Moroccan Salad with lentils, tahini, dried apricots & toasted pine nuts is between 40 and 60 minutes.
How many servings does Warwick’s Hearty Moroccan Salad provide?
4 servings
What are the main ingredients in Warwick’s Hearty Moroccan Salad?
Cauliflower Florets, Cucumber, Dried Apricots, Fresh Mint, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Lentils, NOMU Moroccan Rub, Pine Nuts, Tahini Dressing
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?
Cauliflower Florets, Cucumber, Dried Apricots, Fresh Mint, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Lentils, NOMU Moroccan Rub, Pine Nuts, Tahini Dressing
How many calories does Warwick’s Hearty Moroccan Salad have?
calories
How much fat content does Warwick’s Hearty Moroccan Salad have?
grams
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