LENTIL + POMEGRANATES SALAD RECIPE
This high protein salad is a mixture of earthy lentil flavours spiked with salty lardons + sweet fresh pomegranates
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
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INGREDIENTS
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.