Cook the brown lentils in gently boiling water until soft but still with a little bite. Drain, refresh in cold water and drain well.
Meanwhile, deseed the pomegranate. Wash, dry and finely chop the mint and parsley.
For the dressing, stir the olive oil with the lemon juice, cumin, sea salt and a little pepper in a large bowl.
Add the cooled lentils, pomegranate seeds and chopped herbs to the dressing. Mix everything thoroughly but gently.
Crumble the feta roughly over the top and fold it in loosely so it keeps some texture.
Leave the salad to stand briefly before serving. Then check the seasoning once more and bring it to the table fresh.
Good to know
This is the kind of salad that brightens up any weekday table. Savoury, fresh and with just the contrast that keeps every bite interesting.
Swaps
Feta → goat's cheese (often a little more protein and a stronger flavour). Brown lentils → beluga lentils (usually stay firmer and also provide fibre and protein). Mint → coriander (brings different plant compounds and a more intense freshness). Olive oil → avocado oil (mild in flavour, mainly monounsaturated fats).
Allergens
Contains milk (feta); usually fine for children if the lentils are soft enough, and in pregnancy the recipe fits in well with pasteurised feta.
