With jammy figs, beetroot, creamy beluga lentils and kale, this lentil and fig salad recipe is autumn in a bowl. It’s packed with good stuff, with a spiced seedy topping for crunch and lots of fresh herbs. This is a great recipe to make ahead – in fact, it will taste better the next day, when the lentils have had time to mingle with the fruity, lemony dressing.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
20MIN
Total time
Ingredients
Servings
4
20 g
M&S toasted omega-3 mixed seeds
1/2 tsp
ras el hanout
75 g
M&S curly kale, leaves stripped, roughly chopped
3 tbsp
M&S extra virgin olive oil
plus extra to drizzle
1
M&S Remarksable Value lemon, juice only
2 tbsp
M&S Collection fruity fig vinegar
1 tsp
Dijon mustard
1/2
M&S British echalion shallot, finely diced
5 g
fresh flat leaf parsley, roughly chopped
5 g
fresh M&S fresh mint, roughly chopped
180 g
baby beetroots, halved
1 jar
(490 g)
(490 g)
M&S Collection Beluga lentils, drained, rinsed
4
M&S perfectly ripe fig, halved
Nutrition per serving
Calories
619kcal
Fat
15.8 g
Saturates
1.8 g
Sugars
14.1 g
Salt
77.1 mg
