

Lentil salad with dates & citrus dressing
Light yet satisfying, this Moroccan-inspired salad of black lentils, crunchy veg, sweet dates and aromatic herbs is topped with a citrus dressing with Kikkoman Ponzu Lemon—a perfect appetiser or side, packed with protein, texture and taste.
Ingredients
Salad:
Dressing:
Additionally:
Preparation
Step 1

80 g carrot – 50 g fresh cucumber – 50 g celery stalk – 40 g red onion – 150 g cooked black lentils – 2 tbsp chilli-infused olive oil – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tbsp freshly squeezed orange juice – ½ tsp freshly grated orange zest – 1 ½ tsp maple syrup – 1 small garlic clove, finely chopped – 1 pinch cinnamon – 1 pinch ground cumin – 1 pinch freshly ground red pepper
Peel the carrot and cut into ribbons. Slice the cucumber and celery, and thinly slice the onion. Combine the vegetables with the lentils. In a separate bowl, mix the olive oil with the Kikkoman Ponzu Lemon, orange juice and zest, maple syrup, garlic, cinnamon, cumin and red pepper to make the dressing.
Step 2

15 g almonds – 30 g dried dates – ½ tbsp chopped coriander – ½ tbsp chopped mint – 1 ½ tbsp pomegranate seeds
Toast the almonds in a dry pan, let them cool, then chop. Slice the dates and add to the salad with the chopped coriander and mint. Drizzle with the dressing from step 1 and toss to combine. Sprinkle with the chopped almonds and pomegranate seeds.
Tip:
You can dress the salad 20 minutes before serving to let the flavours develop. For a new twist, try swapping the black lentils with green or red lentils.
Recipe-ID: 1582
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