Puy lentil, pomegranate, spinach, walnut and feta salad
Ingredients:
400g puy lentils
240g fresh baby spinach
200g feta cheese, cut into small cubes
400g pomegranate seeds
100g walnuts, roughly chopped
30g flat-leaf parsley, chopped
25g torn basil leaves
For the dressing:
6 tbsp red wine vinegar
6 tbsp pomegranate molasses
12 tbsp olive oil
Method:
Place the puy lentils in a saucepan with 1.4 litres of water and bring to the boil. Simmer for 20-25 mins, until the lentils are cooked but firm to the bite
One the lentils are cooked, drain and rinse under boiling water. Return to the saucepan and mix in the spinach to wilt. Leave to cool (1-2 hours).
Mix the dressing ingredients together and add to the lentil mixture, mixing well but without breaking the lentils down.
Add the chopped feta, pomegranate seeds, walnuts, parsley and basil, and mix in. Serve.