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.
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 Pistachio kernels (shells off)
- 10 g Parsley (fresh chopped)
Units
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
Recipe Notes
Cooks' Tips:
- Lasts for 3 days in the fridge.
- For dairy-free or vegan, use tofu.
- For nut-free, use pumpkin seeds.
Hi, we just had this salad for lunch today and it was delicious, thank you for posting the recipe x
Thrilled you enjoyed it! x