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
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
Spiralize your courgette and arrange on your plate.
Place your cooked puy lentils, pomegranate seeds, fresh chopped herbs, mirin, brown rice vinegar & toasted sesame oil in a bowl and mix together.
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!
Pour the dressing over the lentils and mix again - serve this over the raw noodles and sprinkle with sunflower seeds.
Spiralize your courgette and arrange on your plate.
Place your cooked puy lentils, pomegranate seeds, fresh chopped herbs, mirin, brown rice vinegar & toasted sesame oil in a bowl and mix together.
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!
Pour the dressing over the lentils and mix again - serve this over the raw noodles and sprinkle with sunflower seeds.
