200g |
black or brown rice, rinsed, see recipe note |
200g |
green lentils, rinsed |
1 teaspoon |
cardamom seeds |
1 teaspoon |
sea salt |
8 tablespoons |
extra-virgin olive oil |
11/2 |
lemons, juiced |
1/2 teaspoon |
ground cumin |
1/2 teaspoon |
ground turmeric |
1/2 teaspoon |
chilli powder |
A pinch |
sea salt flakes |
1 |
aubergine, stem removed |
1/2 |
cucumber, topped and tailed, halved and seeds removed |
1/2 |
red onion, peeled |
1 |
ripe avocado, stone removed and flesh scooped out |
100g |
spinach |
1 handful |
fresh mint, leaves picked |
20 |
unsulphured dried apricot halves |
|
sea salt |
|
freshly ground black pepper |