Feta & Pomegranate Lentil Salad
Servings Prep Time
6people 10minutes
Servings Prep Time
6people 10minutes
  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.