Moroccan Spiced Lentil Salad with Dried apricots and Almond flakes

Recipe by registered dietitian, Emmie Bester

Prep: 15 Minutes

Serving: 1 Person


  • 20g Salad Leaves
  • 80g Canned Lentil rinsed
  • ½ Red Onion chopped roughly
  • 20g Dried Apricots chopped roughly
  • 1 Celery Stick chopped                     
  • 5g Almond Flakes
  • 5g Herb Mix (coriander/flatleaf parsley/mint) chopped
  • 10ml Orange zest and juice
  • 1 Fresh Chilli (optional to taste)

Moroccan Dressing:

  • 5ml Honey
  • 5ml Olive Oil
  • 10ml Red Wine Vinegar
  • 1 Garlic Clove finely minced – use a garlic press (optional to taste)
  • 2g Cumin
  • 2g Cinnamon
  • Pinch Ground Cloves
  • Pinch Salt and Pepper (to taste)


  1. Rinse the green leaves.
  2. Drain and rinse the lentils.
  3. Peel and chop the onion (If sensitive to onions chop and place in a bowl of cold, salted water).
  4. Chop the apricots.
  5. Chop the celery.
  6. Rinse the fresh herbs and chop roughly.
  7. Zest and juice the orange leaving some segments for garnish.
  8. Deseed and finely chop chilli (to taste).

Step 1 Place the green leaves in a large bowl topped with lentils, drained onions, apricots, celery, almonds, herbs and orange zest. Squeeze with the orange juice.

Step 2 Taste, adjust salt and add chilli to taste.

Step 3 Dress your salad with the dressing.

Nutrient Analysis:

243 kcal36.35g7.62g8g0g380g7.7g

Dietitians notes:

Consuming all types of plant-based foods has been associated with a reduced risk of many lifestyle-related health conditions like heart disease

Lentils are a plant-based protein, providing your meal with carbohydrates as well as protein. Plant-based proteins do not contain any cholesterol or saturated fats.

Lentils are also a rich source of fibre.

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