Black Lentil and Cranberry Salad

I got this recipe from Adi's mother. You can add quinoa to it and it will be a delicious black and white salad. This salad goes well as the protein component with my spicy vegetable dish.

Ingredients >  1 cup black lentils >  3 shallots or 1 medium red onion, chopped >  Cranberries, as per taste >  Coriander leaves garnish (optional) Dressing >  100ml freshly squeezed lemon juice >  50 ml olive oil >  Salt and pepper

Steps 1.  Put the black lentils in a saucepan with plenty of water. Bring to the boil and let it cook on a lower flame for about 20 minutes. The lentils should be cooked but slightly firm. 2.  In the meantime, chop the onion really small and put into a bowl with the cranberries. 3.  When the lentils are cooked, drain and rinse with cold water. 4.  Combine the lentils with the onion and cranberries. 5.  Add the olive oil and lemon juice and mix well. Taste and add salt and pepper. 6.  Taste again and add more lemon juice if your tastebuds require it.

Cabbage Salad with Tahina dressing

What's important here is the salad dressing, which I took from Gordon Ramsay's 'Healthy Appetite' cookbook. It would go just as well with other salads.

Ingredients >  1 cabbage, shredded >  Handful of dark raisins Dressing >  1 knob fresh ginger, grated or chopped >  3 Tbsp rice wine vinegar >  2 Tbsp soy sauce >  2 Tbsp sesame oil >  2-3 Tbsp tahina

Steps 1.  Shred the cabbage, put into a bowl and add the raisins. 2.  Put all the dressing ingredients into a bowel or jar and either whisk or shake. 3.  Put enough of the dressing onto the cabbage to lightly coat it.