Moroccan Puy Lentil Salad

• For the dressing:
• 100g/31/2oz wholegrain mustard
• 1 tbsp of ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tbsp of rosewater
• 75ml/3fl oz white wine vinegar
• 200ml/7fl oz olive oil
• 75g/23/4oz honey
• handful chopped mint
• handful of chopped flat leaf parsley
• salt and freshly ground black pepper
• For the salad:
• 300g/101/2oz Puy lentils, cooked according to the packet instructions
• 4 courgettes, cut into 1cm/1/2in thick rounds
• 1 tbsp vegetable oil
• 2 red peppers, diced
• 75g/23/4oz raisins, soaked in apple juice
• 75g/23/4oz pine nuts, toasted
• handful of watercress
• 75g/23/4oz chopped dates

1. 1. For the dressing, blend the mustard, spices and honey in a food processor, until very smooth.
2. 2. Gradually add the vinegar, then, with the motor running, add the oil and rosewater slowly to emulsify.
3. 3. Add mint and parsley, season well. Set aside.
4. 4. Stir the courgettes and the oil together in a mixing bowl until the courgettes are coated.
5. 5. Preheat a griddle pan over a medium-high heat. Add the courgettes and fry for 2-3 minutes on each side until slightly softened. Set aside on kitchen paper to cool.
6. 6. For the salad, add the griddled courgettes and the remaining salad ingredients into a bowl.
7. 7. To serve, add dressing to taste.

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Taken from www.epicurious.com/recipes/member/views/moroccan-puy-lentil-salad-51111301 (may not work)