for 4 people

Lentils

1 tin	green lentils (approx. 435 g), rinsed, drained
1 tbsp	olive oil
½ tsp	chilli powder
¼ tsp	salt

Salad

100 g	washed, prepared kale
1 tbsp	olive oil
¼ tsp	salt
1 bunch	flat-leaf parsley, roughly chopped
50 g	pitted green olives, cut into rings
40 g	almond slivers, roasted
100 g	feta, crumbled

Dressing

3 tbsp	tahini (sesame paste)
3 tbsp	water
1	lemon, the whole juice
1 tsp	maple syrup
¼ tsp	ground cumin
a little	pepper

How it's done

Lentils

Mix the lentils, oil, chilli powder and salt in a bowl, spread onto a baking tray lined with baking paper.

To cook

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove.

Salad

Place the kale, oil and salt in a bowl, massage thoroughly by hand for approx. 2 mins. Add the parsley and all the other ingredients up to and including the feta along with the roasted lentils, mix.

Dressing

In a small bowl, whisk the tahini together with all the other ingredients up to and including the pepper, mix into the salad.

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