Lentil and pomegranate salad with parsley, cumin and coriander

by Alice on gennaio 30, 2012

Lentil and pomegranate salad with parsley, cumin and coriander

Ingredients

200 g cooked lentils
200 g pomegranate kernels
whole sea salt, just enough to taste
extra virgin olive oil, to taste
the juice of half a lemon
2 tablespoons apple vinegar
1 tablespoon rice malt syrup
1 teaspoon cumin powder
1 teaspoon coriander powder
a large handful of fresh parsley, cleaned and chopped

Makes 2 servings.

Directions

Combine the lentils and the pomegranate kernels in a sald bowl. Add the salt, olive oil, lemon juice, apple vinegar and rice malt syrup and toss. Stir in the cumin and coriander, finish with the chopped parsley, toss and serve slightly cold or at room temperature.


Posted in: autumn,beans and legumes,cooked,fruits,gluten-free,lunch-box,salads,savoury,spicy,winter

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