Lentil salad with dates & citrus dressing

5 3 ratings

Total time 15 mins

15 mins preparation time

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

2 portion(s)

Salad:

80 g

carrot

50 g

fresh cucumber

50 g

celery stalk

40 g

red onion

150 g

cooked black lentils

Dressing:

2 tbsp

chilli-infused olive oil

1 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

small garlic clove, finely chopped

1 pinch

cinnamon

1 pinch

ground cumin

1 pinch

freshly ground red pepper

Additionally:

15 g

almonds

30 g

dried dates

 ½ tbsp

chopped coriander

 ½ tbsp

chopped mint

1 ½ tbsp

pomegranate seeds

Nutritional facts (per portion):1,377 kJ / 329 kcal

15 gFat

10 gProtein

38 gCarbohydrates

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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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

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