Orange-red superfood salad with labneh & the night before’s lentil tikka masala
Lunch for one
Radicchio or treviso salad leaves
radish sprouts
radishes, sliced
¼ red onion, chopped
about 3 tablespoons leftover lentil tikka masala
1 ball of labneh or a small round of goats cheese
dijon mustard & nut oil vinaigrette
Make a vinaigrette out of 1 teaspoon coarse Dijon and 1 teaspoon Dijon mustard, add salt & pepper, 2 tablespoons of white wine vinegar, 6 tablespoons of nut (hazelnut/walnut) oil. You can keep the rest for the next days in the fridge.
Arrange salad ingredients on your plate, spoon the leftover tikka over the top and crown with a ball of labneh or goats cheese. Drizzle vinaigrette over the salad.
Quick red lentil tikka masala
makes about 2 portions, 4 if you add the extra vegetables
2 teaspoons sunflower or groundnut oil
2 red onion, chopped
1 red pepper, finely chopped
1 garlic clove, finely minced
3 carrots, finely chopped chopped
2 tablespoons masala paste (bought or homemade)
1 tin chopped tomatoes (400g)
250ml (1 cup) vegetable stock
200g (1 cup or 7 oz) red lentils, washed
3 carrots, cut in discs
1 red paprika, finely chopped
Fry the onions and pepper in the oil for about 4 minutes until soft. Add the garlic and carrot and cook for another minute. Spoon in the masala paste and fry until fragrant, then add the tomatoes and stock and bring to the boil. Add the red lentils and cook for about 10 minutes testing regularly – there should be still a little bite in them.
Masala paste
2 teaspoons garam masala
2 teaspoons chilli flakes
2 teaspoons smoked paprika
1 teaspoon cumin seeds, toasted & ground
1 teaspoon coriander seed, toasted & ground
3 cm ginger, finely chopped or grated
1 tablespoon sunflower oil
3 tablespoons tomato puree
salt & pepper
one handful of fresh coriander
Blend all ingredients in a food processor to a fragrant & spicy paste. Keep the rest in a jar in the fridge for further use, ours was fine for about 1 or 2 weeks.