Feta & Pomegranate Lentil Salad
Ingredients
- 3 tins Green lentils
- 1 tbsp Olive oil
- 1 Lemon (juice and zest)
- 1 tbsp Sumac
- 2 tsp Maple syrup
- 1 Salt & Pepper (to taste)
- 125 g Pomegranate Seeds
- 200 g Feta cheese (diced)
- 75 g Pistachios (shells off)
- 10 g Parsley (fresh chopped)
Instructions
- Drain the tinned lentils.
- Make a dressing with the olive oil, lemon juice, lemon zest, sumac, cumin, maple syrup, salt and pepper and pour over the lentils. Combine well so the lentils are well coated.
- Then scatter over the pomegranate seeds, feta cheese, pistachio nuts and chopped parsley
Notes
Cooks' Tips:
- Lasts for 3 days in the fridge.
- For dairy-free or vegan, use tofu.
- For nut-free, use pumpkin seeds.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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