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Puy lentil & feta salad

As Middle eastern dishes go this one is not only healthy but is packed with fresh flavours.

There’s a great variation of textures and flavours in this salad, so it really complements any dish. Creamy salty feta, earthy lentils, aromatic toasted almonds, sweet pops of pomegranate and fresh mint are all really lifted by using a sharp dressing with lemon and sumac.

Here's how....


250g cooked Puy lentils

Seeds from 1 pomegranate

150g feta cheese crumbled

Handful of flaked almonds

Handful chopped fresh mint.

Dressing ingredients

1 tbsp pomegranate molasses

2 tbsp lemon juice

3 tbsp olive oil

Salt and black pepper

1 tsp sumac


Add all the dressing ingredients to a jam jar, vigorously shake and leave for 30 minutes to allow the sumac to infuse.

Add all the salad ingredients to a large bowl, then in a shallow dry frying pan add a handful of almonds and lightly toast. Mix through the salad, then just prior to serving add the dressing and toss through.

Serve and enjoy with my sticky orange and harissa chicken!

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Thank you Kathy, it’s a lovely one to keep up your sleeve for the summer with a BBQ! X


Jan 30, 2021

This does go beautifully with the sticky orange and harissa chicken!


Fraser Watson
Fraser Watson
Jun 19, 2020

Great flavours here for a light lunch or accompaniment.

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