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Ingredients

1 cup uncooked black lentils
2 cucumbers, diced
1 red bell pepper, diced
½ red onion, diced
½ cup crumbled feta cheese
1 bunch parsley, chopped
¼ cup toasted almond, slices
2 Tablespoons pomegranate seeds

A bowl of food and a bottle of liquid

3 Tablespoons tahini
¼ cup white vinegar
1 Tablespoons Afia extra virgin olive oil
1 Tablespoons dijon mustard
1 garlic clove, minced
1 Tablespoons lemon juice
2 Teaspoons honey
Salt to taste
Pepper to taste

How to prepare

  • Place lentils in a medium saucepan and cover generously with cold water.
  • Bring to a boil, then reduce heat to a very low simmer and cook for 20-25 minutes.
  • Drain and rinse the lentils with cold water so they can be added directly into the salad without wilting the ingredients. Set aside.
  • While the lentils are cooking, prepare sauce by Whisking together the tahini, vinegar, mustard, minced garlic, honey, olive oil, salt and pepper until smooth.
  • Add the drained the lentils to a large bowl with the herbs and other veggies, feta, almonds, pomegranate and pour on the tahini dressing.
  • Stir everything together and serve.

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