Curried Red Lentil Kohlrabi, and Couscous Salad

Ingredients for Curried Red Lentil Kohlrabi, and Couscous Salad

• 120ml white wine vinegar

• 1 1/2 tablespoons sweet curry powder

• 2 garlic cloves, pressed

• 160ml extra-virgin olive oil

• 1 450g package red lentils (about 550ml )

• 3 large kohlrabi (about 1 1/4 to 675g)

• leaves stemmed, thinly sliced

• bulb peeled, cut into 1/3-inch dice (about 725ml )

• 150g plain couscous (about 170g )

• 160g chopped spring onions

• 1 5-to 170g package baby spinach

• 1/2 cup chopped fresh mint

Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

Bring 300ml water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

Meanwhile, transfer lentils to large bowl. Add 80g dressing, diced kohlrabi bulb, and chopped spring onions; toss to coat. Season mixture to taste with salt and pepper.

Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 45ml remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in centre of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

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