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.
250g cooked Puy lentils
Seeds from 1 pomegranate
150g feta cheese crumbled
Handful of flaked almonds
Handful chopped fresh mint.
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!