Prep. Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
Salad:
• 15 ml (1 tablespoon) olive oil
• 1 onion, chopped
• 3 – 5 garlic cloves, crushed
• 5 ml (1 teaspoon) ground coriander
• 5 ml (1 teaspoon) ground cumin
• 10 – 15 ml (2 – 3 teaspoons) mild curry powder
• 5 ml (1 teaspoon) turmeric
• 250 g mushrooms, sliced
• 30 ml (2 tablespoons) spring onions
• 60 ml (¼ cup) chopped coriander and mint
• 500 ml (2 cups) soaked bulgur
• 500 ml (2 cups) cooked lentils
• Salt, freshly ground pepper and olive oil
To Serve:
• 125 g baby spinach
• 45 ml (3 tablespoons) almond splinters, toasted
• Plain yoghurt
Method:
Salad:
1. Heat the oil and fry the onion and garlic until soft. Add the spices and stir.
2. Add the mushrooms and stir-fry until done. Add the spring onions and herbs.
3. Mix the bulgur and lentils in a separate bowl and season with salt and pepper. Pour in some olive oil and mix.
4. Mix together the mushroom and lentil mixtures.
5. Serve the salad in small bowls.
To Serve:
6. Pile the spinach on top and scatter the almonds. Serve with a dollop of yoghurt.
Tip: Use canned lentils if more convenient.
You magazine 26 January 2012