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Puy Lentil, Farro and Pomegranate Salad

Puy Lentil, Farro and Pomegranate Salad

Recipe by Helen Jackson

Puy Lentil, Farro & Pomegranate Salad

Serves 6-8

3/4 cup Sabarot puy lentils
3/4 cup Girolomoni farro
1 small red onion, finely chopped
1 celery stalk, finely diced
1/3 cup parsley, finely chopped
1/4 cup coriander, finely chopped
1/4 cup mint, finely chopped
1/4 cup pumpkin seeds, lightly toasted
1/2 cup toasted Marcona almonds , roughly chopped
2 Tbsp Pinoli pine nuts , lightly toasted
2 Tbsp Romulo capers in brine , drained
1/3 cup natural currants
2 Tbsp lemon juice
1/4 cup extra virgin olive oil (EVO)
1 Tbsp pomegranate molasses
Sea salt
3/4 cup Greek style yoghurt
1 tsp ground cumin
1 pomegranate

Cook the Puy lentils and farro in separate saucepans of boiling water for 15-20 minutes until just tender to the bite.  Drain well and allow to cool.

Combine the lentils and farro with the onion, celery, herbs, seeds, nuts, capers and currants together in a large bowl.  Toss well to combine.

Mix together the lemon juice, olive oil and pomegranate molasses, season generously with sea salt.  Pour the dressing over the salad and toss again. Combine the yoghurt and cumin and add a pinch of salt. Remove the seeds from the pomegranate. Top the salad with a mound of cumin yoghurt and sprinkle with pomegranate seeds.

Excess salad can be stored for several days in a sealed container in the refrigerator.

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