Lentil pomegranate salad with tahini dressing
Hearty, nutrient-packed lentils and grains, drizzled with a creamy tahini dressing and sprinkled with sweet pomegranate seeds – ready in just over 10 minutes. Recipe and image courtesy of Yakult, yakult.co.uk
Prep: 10 mins
Cook: 2 mins
Total: 12 mins
Serves: 4
Ingredients
- 150g fresh pickled red onion, drained
- 250g pouch mixed grains
- 250g pouch puy lentils
- 80g mixed seeds and nuts (such as pumpkin seeds, sunflower seeds, walnuts, almonds), toasted
- 25g dried cranberries
- 25g parsley, chopped
- 2 tsp olive oil
- 1 lemon, juiced
- 1 tsp ground cumin
- salt
- 100g tahini
- 1 pomegranate
Method
Step 1
Combine the pickled onion, grains, lentils, seeds, nuts, cranberries and parsley in a large bowl.
Step 2
Whisk together the oil and half the lemon juice and pour over the salad. Transfer to a serving bowl.
Step 3
For the tahini dressing, whisk together the remaining lemon juice, cumin, 4 tbsp water, a pinch of salt and the tahini. Drizzle this over the salad.
Step 4
Remove the seeds from the pomegranate and scatter over the salad, to serve.
