Before starting, wash and dry all produce. Drain and rinse lentils in a strainer. Peel, then mince or grate half the ginger. Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 ppl). Core, then cut pepper into 1/4-inch slices. Zest, then juice lemon. Zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end of orange on a cutting board, then cut the peel away from top to bottom, turning orange as you go. Place orange on its side and cut into 1/4-inch rounds.

Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

While almonds toast, whisk together half the lemon zest, half the orange zest, apricot spread, 1/2 tsp ginger, 2 tbsp lemon juice and 3 tbsp oil (dbl all for 4 ppl) in a small bowl. Season with salt.

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

Add spring mix and peppers to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.

Arrange orange rounds along the edges of plates. Drizzle with some vinaigrette. Divide salad between plates, then top with lentils. Drizzle with remaining vinaigrette. Roughly tear basil over top. Sprinkle with almonds.