Beluga Lentil and Fig Salad
By M&S FoodA lively combination of earthy lentils, tender kale, jammy figs and beetroot topped with crunchy, spiced seeds. Simple to pull together, refreshing and packed with texture for an effortless light lunch or starter.Time and servings
Ingredients
14 total- 20g M&S toasted mixed seeds
- ½ tsp M&S ras el hanout
- 2 tsp M&S olive oil, plus a drizzle
- 75g M&S kale, leaves stripped, roughly chopped
- 3 tbsp M&S extra-virgin olive oil
- 1 M&S lemon, juice only
- 2 tbsp M&S Collection fruity fig vinegar
- 1 tsp M&S Dijon mustard
- ½ M&S banana shallot, finely diced
- 5g M&S fresh parsley, roughly chopped
- 5g M&S fresh mint, roughly chopped
- 180g M&S baby beetroot, halved
- 490g jar M&S Collection Beluga lentils, drained and rinsed
- 4 M&S perfectly ripe figs, halved
Method
5 stepsStep 1
Heat a small frying pan over a medium heat and add the seeds. Cook for 1–2 mins, occasionally shaking the pan, until fragrant. Stir in the ras el hanout with 2 tsp olive oil and cook for 1 min more. Season with salt, then set aside in a small bowl.
Step 2
Add the kale to a large bowl with a pinch of salt and a drizzle of olive oil. Scrunch with your hands to tenderise.
Step 3
Combine 3 tbsp extra virgin olive oil, the lemon juice, fig vinegar, mustard and shallot in a small bowl. Season with salt and black pepper.
Step 4
Add two-thirds of the dressing to the bowl with the kale, then stir through the parsley and mint (reserving a few herbs to garnish). Stir in the beetroot and lentils, then set aside for 10 mins.
Step 5
Top the lentil salad with the figs, spoon over the remaining dressing and scatter over the spiced seeds. Finish with the reserved fresh herbs and serve.