For the dressing:

• ¼ cup olive oil
• ¼ cup apple cider vinegar
• 1 tbsp maple syrup or honey
• 1 tbsp dijon mustard
• 2 tsp salt
• 2 tsp black pepper
• 1 tsp cumin
• ½ tsp turmeric
• ½ tsp coriander
• ½ tsp coriander
• pinch of cayenne
• pinch of cloves
• pinch of nutmeg
• ½ tsp cinnamon

For the salad:

• 500 g beluga lentils (1 standard package, cooked)
• 1 big red onion or 2 medium yellow onions (finely chopped)
• 1 cup finely chopped dried apricots (sulphured or other dried fruit (raisins are divine))
• 1 big red bell pepper (finely chopped)
• 1 carrot (finely chopped)

To garnish:

• A sprinkling of coconut (pumpkin seeds, hazelnuts, walnuts or other nut or seed of choice)
• cocktail tomatoes chopped in quarters