Quinoa, Black Lentil, Mango, and Chicken (or Avocado) Salad with Korma Dressing

1 1/2 cups black lentils

1 1/2 cups cream-colored quinoa

1 just-ripe mango

1 cup watercress (or arugula) leaves, coarse stems removed

12 ounces roasted chicken, neatly sliced (or substitute 3 avocados, sliced)

1/4 cup torn mint leaves

2 tablespoons olive oil

Juice of 1/2 lime

For the dressing:

Juice of 1 lime

1/2 teaspoon sugar

1 teaspoon curry paste

1/4 cup peanut or canola oil

Salt and black pepper

3 tablespoons cream

Put the lentils in a saucepan and cover with water.  Bring to a boil and cook for 15-30 minutes or until the lentils are tender but not falling apart (the length of time it takes depends on the age of the lentils).  Meanwhile, toast the quinoa in a dry skillet for about 2 minutes, then put it into a separate saucepan, add boiling water, cover, and cook for 15 minutes.

Peel the mango and cut the side sections away from the central pit. Carefully cut the side sections into slices about the thickness of a nickel. (It is difficult to remove the flesh nearer the pit, so just use the side sections for this dish and use the remaining flesh for something else - or eat it!)

Make the dressing.  Whisk everything together except the cream, then whisk that in, too. Taste for seasoning.

Drain the lentils, quickly rinse them in hot water, then toss in a serving bowl with the drained quinoa, mango, watercress or arugula, chicken or avocado, mint, olive oil, lime juice, and seasoning (taste and adjust if you need to).  Drizzle on the creamy korma dressing just before serving.

Serves 4.

From A Change of Appetite by Diana Henry