Carrot and celery lentil salad with mint and coriander

Preparation

• As soon as you think about this salad, prepare the lentils by placing half a cup of brown lentils in a pot of boiling water with a bay leaf and simmer for 20 minutes until tender. Then set aside to cool.
• Prepare the carrots by cutting them in half or quarters then into 5-8cm lengths. Blanch them in a pot of boiling water for 5 minutes until tender on the outside but still crunchy inside. Rinse with cold water, drain and leave them stand.
• Finely chop the celery.

• The dressing: Lightly roast the cumin and corriander seeds on high heat in a non stick pan for 30 seconds. Transfer to pestle and mortar and crush well. Make a dressing by combining the crushed seeds with the olive oil, white wine vinegar, crushed garlic and harissa. Stir well.

• In a bowl mix together the carrots, lentils, celery with the dressing. Just before serving stir through the fresh herbs. Finish with salt and pepper to taste and serve with a wedge of lemon juice.

Tips from the author

Harissa is a hot chili and herb paste common in North African cuisine.  It can be found in most spice shops or the supermarket as a dry blend or paste.