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  • Writer's pictureKatie Moore


This high protein salad is a mixture of earthy lentil flavours spiked with salty lardons + sweet fresh pomegranates
Lentil + Pomegranate Salad

Lentils are little powerhouses of nutrients, they are packed with magnesium, zinc, iron + potassium. They are also 25% protein so a great meat alternative.

Combined with the rest of the ingredients this is a fantastic salad to have in your arsenal.

If you want this dish to be vegetarian omit the lardons.

Serves 2



  • 2 tins Lentils (washed + drained thoroughly)

  • 2 Spring onions - finely chopped

  • 2 pre-cooked Beetroots - diced

  • 1/2 pomegranate seeds only

  • Small pack lardons

  • 1/2 Cucumber - deseeded + diced

  • 1/2 pack Feta

  • Rocket

  • Mixed Seeds

Dressing: 1 tbsp pomegranate molasses (or thick balsamic vinegar), 3 extra virgin olive oil, squeeze lemon, salt + pepper

Step 1: Fry

In a frying pan, fry the lardons, no additional fat required. Whilst they are cooking empty the lentils into a bowl, add the lardon and a little of the fat, toss thoroughly.

Step 2: Toss

Add all the other ingredients (except the seeds + save a little feta). Toss thoroughly.

Step 3: Dressing

In a jam jar add all the dressing ingredients. You can double up this dressing + keep in the fridge. Pour the dressing over the lentils + make sure they are thoroughly coated.

Step 4: Serve

Plate the lentil salad then top with the seeds + feta.

Step 5: Chill

If you are making for a meal prep at step 3 keep the dressing in the jam jar. Make sure the lentil are thoroughly chilled then store in an airtight container.

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