Try serving this spicy lentil salad with pitta bread.
100g/3½oz wholegrain mustard
1 tbsp of ground coriander
1 tbsp ground cumin
1 tbsp ground cinnamon
1 tbsp of rosewater
75ml/3fl oz white wine vinegar
200ml/7fl oz olive oil
75g/2¾oz honey
handful chopped mint
handful of chopped flat leaf parsley
salt and freshly ground black pepper
300g/10½oz Puy lentils, cooked according to the packet instructions
4 courgettes, cut into 1cm/½in thick rounds
1 tbsp vegetable oil
2 red peppers, diced
75g/2¾oz raisins, soaked in apple juice
75g/2¾oz pine nuts, toasted
handful of watercress
75g/2¾oz chopped dates
For the dressing, blend the mustard, spices and honey in a food processor, until very smooth.
Gradually add the vinegar, then, with the motor running, add the oil and rosewater slowly to emulsify.
Add mint and parsley, season well. Set aside.
Stir the courgettes and the oil together in a mixing bowl until the courgettes are coated.
Preheat a griddle pan over a medium-high heat. Add the courgettes and fry for 2-3 minutes on each side until slightly softened. Set aside on kitchen paper to cool.
For the salad, add the griddled courgettes and the remaining salad ingredients into a bowl.
To serve, add dressing to taste.
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