Lentil Salad with Walnuts
4 cups stock or water
½ cup (EVO)
1 onion, diced
3 garlic cloves, peeled and finely chopped
1 cup mint leaves, roughly chopped
1 cup or toasted
1 lemon, zested and juiced
sea salt and freshly ground black pepper
Place the lentils and stock in a saucepan. Bring to the boil, salt lightly, then simmer gently for about 20 minutes until “al dente”. Drain.
Place tomatoes in a bowl with ½ a cup of boiling water. Leave to soak.
Sauté the onion and garlic in ¼ cup of olive oil for 4-6 minutes. Mix the onion mixture with the lentils in a large bowl.
Drain the tomatoes (reserving ¼ cup of the soaking liquid) and add to the lentils with the mint, piquillos, walnuts and lemon zest. Grate ½ the Parmigiano and stir through.
Blend the reserved soaking liquid, the remaining olive oil, lemon juice and pomegranate molasses together and toss well through the lentils. Taste for seasoning.
Shave the remaining Parmigiano and sprinkle over the salad.
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