recipeName: spiced lentil and spinach salad
ingredients: 1½ teaspoons cumin seeds 2 large oranges 2 ½ tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar pinch of crushed chillies (optional) 2 x 400g tins green lentils, drained 10g fresh flat-leaf parsley, chopped 1/2 cup baby spinach 30g walnut halves, roughly chopped 100g soft dried apricots, sliced 75g reduced-fat feta cheese, crumbled
steps: dry-fry the cumin seeds in a small frying pan over a medium heat for 1-2 mins, shaking the pan, until fragrant and a shade darker. roughly crush with a pestle or the base of a sturdy jar. slice the skin and white pith from the oranges, then slice the fruit into 1cm-thick rounds, reserving about 3 tbsp juice from the chopping board in a bowl. whisk the oil and vinegar into the juice along with the crushed cumin seeds and chillies, if using. season to taste. mix the lentils and parsley with the baby spinach, walnut halves, orange slices and the sliced apricot. toss with the dressing, transfer to a serving dish and scatter with the salad cheese.
NER: cumin seeds oranges extra-virgin olive oil red wine vinegar chillies green lentils leaf parsley baby spinach walnut halves apricots feta cheese