Lentil salad with dates & citrus dressing
Lentil salad with dates & citrus dressing

Lentil salad with dates & citrus dressing

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
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

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 - Lemon1 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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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 - Lemon1 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.

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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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