With pomegranates back on the supermarket shelf, this lentil salad will be making multiple appearances on our table over the coming months. So easy to throw together with just a handful of ingredients, it’s the perfect addition to barbecued fish, meat or cheese such as halloumi.
And you know how good lentils are for you, right? Let us remind you: Low in saturated fat, a good source of vegetable protein and low GI carbohydrate, high in fibre and contain B vitamins, iron, zinc, calcium and magnesium. AND they are cheap… what’s not to like?
You will need
- 1 cup of French style/puy lentils or Australian blue lentils
- 2 tbsp of salted capers, rinsed and drained
- 1 pomegranate, seeded
- Zest of 1 lime
- Juice of 1 lime
- Handful of chopped mint/dill (optional)
- Olive oil
- Salt and Pepper to taste
What you do
Wash the lentils thoroughly, then cook in lots of hot salty water until al dente (not too soft or mushy, you want them to hold their shape) then rinse in cold water. When cool add the pomegranate seeds, capers and lime zest and toss. Then add the lime juice and a little olive oil and pepper. You can add finely chopped fresh mint or dill to serve.
Tell us, readers… what do you like to use pomegranates for when they’re in season?