Rainbow salad
Ingredients
250g cooked puy lentils
100g Rocket
1 carrot
1 Red Pepper
1 yellow pepper
1 Red onion
1 Pomegranate
Walnuts
Sunflower seeds
Dressing
1 clove garlic, crushed
1 tbsp sumac
2 tbsp lemon juice
1 tbsp pomegranate molasses
Handful fresh mint finely chopped
Salt to taste
4 tbsp the Governor extra Virgin olive oil
Method
Finely chop all the veggies and make the dressing by whisking all the ingredients together in a small bowl. Pour the dressing over the salad and toss to coat.