Receta de ensalada de lentejas y granada

Ingredientes

• 500 g cooked puy lentils
• 200 g chopped pickled beetroot
• 80 g pomegranate seeds
• 5 g mint leaves (shredded)
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice (half a lemon)
• salt and black pepper
• 100 g soft goats cheese crumbled

Preparación

1. 1

   Put the cold, cooked lentils in a large bowl.

2. 2

   Add the beetroot, pomegranate seeds and shredded mint, followed by the the olive oil, pomegranate molasses, lemon juice and a good pinch of salt and pepper. Mix together.

3. 3

   Spoon the salad into bowls, top with crumbled goats cheese and enjoy.