Lentil, Pomegranate & Pea Shoot Salad
The zingy flavours of pomegranate and feta cheese shine in this lovely summer salad! Earthy lentils and verdant fresh pea shoots combine with a perfectly balanced dressing to make an irresistible bowlful of goodness. Bring this scrumptious salad along to a summer party as a side dish or enjoy it as a light lunch or supper at home.
This recipe contains low-histamine ingredients which are usually well tolerated by those with histamine intolerance. Pea shoots contain an enzyme called diamine oxidase (DAO) which helps to lower histamine build up in the gut.
It is a salad which pairs well with lamb, chicken, fish or chickpea dishes. Find the dairy-free version in the notes below.
Get our lovely Healthy Bites newsletter each week!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.
Lentil, Pomegranate & Pea Shoot Salad
Ingredients
- 125 g Puy Lentils (or green lentils)
- 100 g Pomegranate Seeds
- 2 Spring Onions
- 40 g Pea Shoots
- 100 g Feta Cheese
Dressing
- 1 tbsp Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Pomegranate Molasses
Instructions
- Cook the lentils according to pack instructions and set aside to cool; use chicken or veggie stock for more flavour. This usually takes 25 minutes.
- Meanwhile make the dressing by whisking together the olive oil, apple cider vinegar and pomegranate molasses along with some salt and pepper.
- Finely slice the spring onions, roughly chop or tear the pea shoots and chop the feta cheese into cubes.
- When ready to serve, put the cooked lentils, spring onions, pea shoots, feta, pomegranate seeds and dressing into a bowl and toss together well. Serve straight away!
Responses