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Puy Lentil And Pomegranate Salad

Serves: 2 | Prep time: 5 minutes | Cooking time: 20 minutes | Cooking Skills: Simple

"If you are looking for a quick simple and light dinner, this recipe is for you. Its even quicker if you use pre-cooked lentils."  Tash x



1 cup cooked puy lentils
1 cup of fresh chervil & dill chopped finely
1 courgette spiralised
Half pomegranate deseeded
5-7 drops of each mirin, brown rice vinegar, toasted sesame oil
Sunflower seeds for garnish


    1 tbsp tahini
    2 tbsp olive oil
    Juice 1/2 a lemon
    3 tbsp water


      1. Spiralise your courgette and arrange on your plate.
      2. Place your cooked puy lentils, pomegranate seeds, fresh chopped herbs, mirin, brown rice vinegar & toasted sesame oil in a bowl and mix together.
      3. To make your dressing add your tahini and water in a cup and whisk until a smooth consistency - don't worry if it looks a little curdled, you are just not whisking hard enough or for long enough. Put some elbow grease into it!
      4. Pour the dressing over the lentils and mix again - serve this over the raw noodles and sprinkle with sunflower seeds.

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