Before starting, wash and dry all produce. Using a strainer, drain and rinse lentils. Peel, then mince or grate garlic. Roughly chop cilantro. Peel, then mince or grate half the ginger (use all for 4 ppl). Peel, then finely chop shallot. Core, then cut pepper into 1/4-inch slices. Zest, then juice lemon. Zest orange. Cut a 1/4-inch piece off the top and bottom ends of orange. Place one flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/4-inch rounds.

Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.

While almonds toast, whisk together apricot spread, ginger, a quarter of the shallots, half the lemon zest, half the orange zest, lemon juice, any orange juice from the cutting board and 3 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper, to taste.

Heat the same pan (from step 2) over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then garlic and remaining shallots. Cook, stirring occasionally, until fragrant, 1 min. Add lentils. Sprinkle Dal Spice Blend over top. Cook, stirring occasionally, until lentils are warmed through and spices are fragrant, 1-2 min. Season with salt and pepper, to taste. Remove the pan from heat. Add remaining lemon zest, remaining orange zest and half the vinaigrette, then stir to combine.

Add cilantro, arugula and spinach mix and peppers to the large bowl with remaining vinaigrette. Toss to combine.

Arrange orange rounds along plate edges. Divide salad between plates, then top with lentils. Sprinkle with almonds.