Moroccan feast
A selection of cooked or raw salads accompanied by flat bread to scoop up morsels of food and to soak up all the juices is common in the Mediterranean cuisine. After the festive season’s binging, reach for these simple, low-fat, meat-free dishes
Spiced Lentil Salad
140g green lentils
4 tomatoes, finely chopped
2 tsp paprika
2 garlic cloves, finely chopped
3 tbsp olive oil
4 tbsp lemon juice
2 tbsp chopped fresh coriander
l Put the lentils in a pan with enough water to cover. Boil rapidly for 10 minutes, then reduce the heat and simmer for 15-20 minutes until they are tender but still holding their shape. Drain well then tip into a bowl and leave to cool. Add the remaining ingredients, except the coriander, and mix well. Cover with cling film and chill for up to 24 hours. When needed, remove from the fridge and allow it to come back to room temperature. Fold in the fresh coriander and serve.
Carrot and Orange Salad
300g carrots
1 orange, juice only
½ tsp flower water (anthonero) from any supermarket
1 tsp caster sugar
good pinch ground cinnamon or cumin
l Grate the carrots on the coarse side of the grader. Mix all the ingredients and chill for up to 2 hours. Serve in a small dish.
Roasted Pepper and Tomato Salad
3 red peppers
3 large tomatoes
1 tsp ground cumin
2 tbsp lemon juice
3 tbsp walnut or olive oil
2 tbsp parsley, chopped
l Quarter the peppers, remove the stalks and seeds. Grill the peppers, skin side up until the skins are blackened, then put in a polythene bag until cool enough to handle. Peel off the skins and chop.
l Cover the tomatoes with boiling water for 30 seconds, then drain and peel the skins, seed them and cut into small pieces. Mix with the peppers, cumin, lemon juice, oil and parsley. Season to taste, cover and chill for up to four hours. Serve at room temperature.
Beetroot, Red Onion and Parsley Salad
300g cooked beetroot – buy vacuum packed or freshly cooked
1 small red onion, finely chopped
4 tbsp chopped fresh parsley
2 tbsp olive oil
1 tbsp lemon juice
l Cut the beetroot and onion into small cubes, then mix with the other ingredients. Cover with cling film and chill for up to 4 hours until ready to serve. Remove from the fridge and bring to room temperature before serving.
Couscous
400g couscous
800ml hot vegetable stock
50g melted butter
few sprigs of fresh thyme
2 bay leaves
chopped fresh coriander
l Tip the couscous into a large bowl and cover with the hot stock. Cover the bowl with cling film and leave for 5 minutes. Melt the butter with the thyme and bay and simmer for a couple of minutes, then pour over the couscous with a little salt and the coriander. Fluff up with a fork and serve with the salads.
