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Rainbow salad

Rainbow salad


250g cooked puy lentils

100g Rocket

1 carrot

1 Red Pepper

1 yellow pepper

1 Red onion

1 Pomegranate


Sunflower seeds



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



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.