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.