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Here’s a lovely summery salad. Because it has lots of protein in the lentils, feta cheese and pistachios, it’s really filling, and you could even have it as a simple summery meal on its own.

Here are the details...
Print Recipe
Servings Prep Time
people 10 minutes
Servings Prep Time
people 10 minutes
Here are the details...
Print Recipe
Servings Prep Time
people 10 minutes
Servings Prep Time
people 10 minutes
Ingredients
Units
Instructions
  1. Drain the tinned lentils.
  2. 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.
  3. Then scatter over the pomegranate seeds, feta cheese, pistachio nuts and chopped parsley
Recipe Notes

Cooks' Tips:

  • Lasts for 3 days in the fridge.
  • For dairy-free or vegan, use tofu.
  • For nut-free, use pumpkin seeds.
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