Dinka's Cookbook

For the health conscious.

Ingredients: Salad:

• 250 ml samp
• 200 ml brown/green lentils
• 60 ml seedless raisins
• 1 large red pepper, seeded, diced
• 6 – 8 spring onions, chopped
• handful toasted sunflower seeds
• handful chopped parsley
• 250 ml finely shredded spinach (baby is best)

Ingredients: Dressing:

• 125 ml oil
• 30 ml soy sauce
• 45 ml lemon juice
• 1 clove garlic, crushed
• 30 ml honey

Preparation:

• Mix all dressing ingredients together.
• Soak the samp for at least 2 hours, or overnight, then rinse and simmer in sufficient water to cover, until tender and most of the water has been absorbed.
• Soak the lentils for 2 hours, then, in a separate saucepan, simmer them in the same way as the samp.
• Drain both grains, if necessary.
• Tip both steaming hot grains into a large fowl, then fork through the dressing.
• Add the remaining ingredients, and toss lightly to mix.
• Cool, then cover, and leave to stand for the flavours to develop – or place in the fridge overnight.
• Check seasoning before serving. Best at room temperature.

Serves 6.