Walnut Pomegranate Salad

Ingredients

• 1 cup spring onions (green onions), sliced
• 2 cups cooked white or brown rice
• 400g/ 14 oz can brown lentils, rinsed
• 1/2 cup roughly chopped coriander (cilantro)
• 1 cup roughly chopped mint leaves
• 1/2 cup crumbled feta cheese*
• 1/2 cup pomegranate seeds
• 1/2 cup raw walnuts
• 1 tablespoon maple syrup
• 2 tablespoons tahini
• 1/3 cup white wine vinegar
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• Salt + pepper, to taste

Instructions

1. 1

   Cook the rice according to package instructions or use pre-cooked rice for convenience.

2. 2

   Preheat a dry skillet over medium-high heat. Add the walnuts, maple syrup, and salt. Cook, stirring frequently, until the syrup is caramelized, and the nuts are toasted, about 3 minutes. Let them cool.

3. 3

   In a bowl or jar, whisk together the tahini, vinegar, mustard, maple syrup, salt, and pepper until creamy.

4. 4

   Add everything to a large salad bowl along with half of the walnuts. Pour the dressing over and toss well to combine.

5. 5

   Arrange the salad in a serving bowl and top with the remaining walnuts. Enjoy!