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►  Makes 1 Large or 2 Small Portions

2 cups (400g) cooked green lentils

½ cucumber

1 very large tomato

2 celery sticks

¼ bunch of flat leaf parsley

¼ bunch of mint 5 pitted dates

1 shallot

1 small garlic clove

1 tbsp olive oil



juice of 1 small lime

1½ tbsp extra virgin olive oil

½ tsp sea salt

pinch of freshly ground black pepper pinch of ground cumin

pinch of ground allspice

1 tsp agave syrup

½ tsp harissa

To make the salad, put the lentils into a colander, rinse under cold water, and allow to drain. Peel the cucumber, slice it in half lengthwise, remove the seeds, then chop into cubes. Quarter the tomato, remove the core and seeds, then chop finely. Slice the celery thinly. Pick the leaves from the herb stalks and chop finely. Cut the dates into small pieces. Peel and finely chop the shallot and garlic. Heat the oil in a pan and sauté the shallot over medium heat, then add the garlic. Allow the mixture to cool, then mix with the prepared ingredients in a bowl.


To make the dressing, stir together the lime juice, oil, salt, pepper, cumin, allspice, agave syrup, and harissa. Add the dressing to the salad in the bowl. Leave to infuse for at least 30 minutes, then taste again and adjust the seasoning, if desired, with more salt and pepper.