Green Lentil & Pomegranate Molasses Salad
Dr. Eva
4 - 6
20 minutes
314
This salad is a really clever mix of different seasonings. The pomegranate molasses makes all the difference. Great for lunch or dinner
Vegetarian. Gluten free.
Ingredients
700g drained green lentils
140g drained & chopped sun-dried tomatoes
80g pomegranate seeds
3 peppers, mixed colours, finely chopped
1 Onion
30g walnuts roughly chopped
60g parmesan cheese flakes
2 Tbsp pomegranate molasses
2 cloves of garlic, crushed
35g of fresh flat-leaf parsley
20g fresh mint, stems removed and roughly chopped
1 lemon, zest and juice
2 Tbsp Olive Oil
1 - 2 tsp best quality sea-salt (eg: Maldon)
Freshly ground black pepper
Directions
Rinse the lentils in a colander under cold running water, taking care not to mush them. Set aside to drain well.
- Make the salad dressing and set aside.
- Heat the olive oil in a large non-stick pan. Saute the onion and garlic for 3 minutes.
- Add the peppers and cook for another 5 minutes, until softened but still crunchy. Set aside to cool.
- While the vegetables are cooking, cut the drained sun-dried tomatoes into small pieces using kitchen scissors.
- Place everything in a large bowl and add the dressing and gently toss to combine.
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