Ingredients
- Ditalini or elbow pasta 150g
- Brown lentils 1 x 400g tin
- Spinneysfood Organic Chickpeas 1 x 400g tin
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Vermicelli noodles 50g
- Spinneysfood Bottled Drinking Water 100ml
- Spinneysfood Baby Plum Tomatoes 100g
- Spinneysfood Fresh Parsley A handful
- Boiled eggs 2, large (available from the deli counter)
- Waitrose Cooks’ Ingredients Crispy Fried Onions 100g
- Spinneysfood Tomato Pesto 2 tbsp
- Water 3 tbsp
- Spinneysfood Organic White Grape Vinegar 2 tbsp
- Spinneysfood Ground Cumin 1 tsp
Nutrition (Per serving)
- Calories 946
- Fat 23g
- Saturates 7g
- Protein 43g
- Carbs 139g
- Sugars 9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Quick koshari-inspired salad
Salad 10 Mins Prep · 15 Mins Cook
- Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes or until al dente. Drain and set aside.
- Drain and rinse the lentils and chickpeas. Season each well, then set aside. Heat 1 tablespoon of olive oil in a medium-sized pan over a medium heat. Add the vermicelli and toast until golden brown. Add the water and simmer until the noodles are tender, approx. 3-4 minutes. Season with salt and set aside.
- Halve the plum tomatoes. Chop the parsley.
- To make the vinaigrette, whisk the tomato pesto, water, vinegar and cumin together and season well.
- Arrange the pasta, lentils and chickpeas in sections on a large serving platter. Add the tomatoes and vermicelli. Place the boiled egg halves over the salad and sprinkle over the crispy onions. Spoon over the tomato vinaigrette and scatter over the fresh parsley.
- Serve the salad with any remaining vinaigrette on the side.