food to glow

We can’t get enough of this sunny salad. To make this salad super-quick, use pre-cooked lentils and quinoa; I like to keep a stash of both in the freezer for just such dishes.

Freshly-made this is a great lunch or supper, but it also makes for tremendous leftovers (think healthy bagged lunch). Just bring it to room temperature or gently steam/microwave to warm. Keep the mangos and leaf coriander separate if you think you may wish to do the latter. Top Tip: Make more crispy shallots than you need, storing in the refrigerator to add to other savoury dishes throughout the week.

3 tbsp coconut oil or light rapeseed/canola oil – divided use

½ aubergine/eggplant (approx. 130g/2 cups, diced), 1.5 cm/ ½ inch dice

100g (scant 3/4 c) raw cashews

6 shallots or 1 red onion (or more for extra)

¼ – ½ tsp salt

1 tbsp cumin seeds

2 tsp garam masala

¼ tsp smoked paprika

1 tbsp mustard seeds

1 tsp ground turmeric

½ tsp black pepper

275g (2 cups) cooked quinoa

300g (1 ½ c) cooked Puy or Puy-type lentils

3 rounded tbsp dried sour cherries, barberries or raisins – or a mixture, soaked in warm water for 10 minutes then drained (I don’t always do that and it’s fine)

1 mango, peeled and flesh diced

¼ small coconut, shelled and flesh shaved OR use quality, dried coconut

Small bunch of leaf coriander, torn

Lime juice or tamarind puree – optional

1 red chilli, deseed and sliced – optional

Chilli flakes – optional

Preheat the oven to 180C/350F.

1. Toss the diced aubergine with ¾ tbsp. of oil and bake until just starting to look golden, and when pressed are quite soft but not mushy – about 12 minutes. Depends on your oven. Set aside.
2. Pop the cashews on a baking tray and roast in the oven for 8 minutes. Set aside.
3. Meanwhile heat 2 tbsp of the oil in a wok or wide shallow pan. When it is at a low-medium heat add the shallots and a pinch of salt, tossing around in the oil (TIP: the salt helps prevent burning). Stir frequently to prevent burning. You want them to be soft and deep golden brown, but not burnt. Add in the cumin seeds when you feel the shallots are nearly ready. Maybe add a pinch of sugar too. Remove the onions with a slotted spoon and drain on kitchen paper. Set aside for now.
4. Add the remaining ¼ tbsp. of oil to the same pan along with the remaining spices. Let this sizzle for 30 seconds then add in the cooked quinoa, lentils, sour cherries and most of the toasted cashews. Stir and toss for a couple of minutes then add the cooked aubergine. Add a little water, or mango juice from the mango stone, if you feel it needs it. Taste for seasoning, adding a little lime juice or tamarind if needs be for balance.
5. Almost ready to eat! Pop all into a large serving bowl and toss through the mango pieces, coconut and leaf coriander. Top with the crispy shallots, chilli slices and the remaining cashews. Serve warm.