Puy Lentil And Pomegranate Salad

RECIPE BY NATASAHA CORRETT
“If you are looking for a quick simple and light dinner, this recipe is for you. It’s even quicker if you use pre-cooked lentils.” Tash x

 

Serves2
Cooks InPrep time: 5 minutes | Cooking time: 20 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

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

Dressing

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

Method

  1. Spiralize 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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