Lentils
Scant 1 cup dried green lentils (Puy or Casteluccio, if you can find them) lentils, picked and rinsed over
2 large garlic cloves, halved lengthwise
2 fresh sage sprigs
2 tablespoons olive oil

For the dressing and salad
2 teaspoons coriander seeds, toasted and ground**
1 teaspoon cumin seeds, toasted and ground**
1/2 large garlic clove
Salt (Maldon or another flaky sea salt if you’ve got it)
2 tablespoons well-stirred tahini paste
1/4 cup freshly squeezed lemon juice, plus more to taste
2 tablespoons plus 2 teaspoons olive oil
1 and 3/4 cups drained chickpeas (from a 15-ounce can), low sodium if you can find them
1/2 small preserved lemon, pith and flesh discarded, rind finely diced (optional)
1 very small red onion, thinly sliced into half-moons
A handful of small, delicate cilantro or flat-leaf parsley sprigs
A scant 1/4 cup feta (goat’s milk if you can find it, otherwise use what you can get)
1 and 1/2 tablespoons raw sesame seeds, toasted in a dry pan until a shade or two darker