Try this delicious salad I have adapted from one of Elena Duggan’s recipes.
For the dressing you’ll need;
6 x dates pitted and finely chopped
2 x eschallots finely chopped
50 grams of red wine vinegar
75grams of extra virgin olive oil
1/4 teaspoon of white pepper.
For the salad you’ll need;
1 cup of small green lentils
the arils/seeds of one pomegranate
50 grams of pistachios chopped
150 grams of goat fetta crumbled
1/4 bunch of mint chopped
1/2 bunch of flat leaf parsley chopped.
You’ll need to;
Cook the lentils as per directions on packet, let them cool.
Mix together all of the dressing ingredients, let marinate for fifteen minutes.
Mix together all of the salad ingredients and cooked lentils, pour dressing over the salad, toss together and serve.