Cook: none

Serves: 4-6

You can make this salad up to 3 days in advance by combining everything but the fresh herbs in an airtight container and refrigerating. Toss with the herbs just before serving.

Method:

Topics:

Ingredients

Name: Pomegranate lentil tabbouleh
Prep time: 20 min
Yield: 4-6
Ingredients: ½ yellow onion, finely chopped 1 medium tomato, cut into ¼-inch (½ cm) pieces ½ English cucumber, seeded and cut into ¼-inch (½ cm) pieces Salt Pepper 2 cups (50g) roughly chopped fresh parsley ½ cup (15g) roughly chopped fresh mint leaves ½ cup (90g) pomegranate arils ½ cup (40g) cooked brown or green lentils 1 tsp lemon zest Juice of 1 lemon (about 3 tbsp) 3 tbsp olive oil ¼ cup (35g) sesame seeds 2 tsp za’atar

½ yellow onion, finely chopped

1 medium tomato, cut into ¼-inch (½ cm) pieces

½ English cucumber, seeded and cut into ¼-inch (½ cm) pieces

Salt

Pepper

2 cups (50g) roughly chopped fresh parsley

½ cup (15g) roughly chopped fresh mint leaves

½ cup (90g) pomegranate arils

½ cup (40g) cooked brown or green lentils

1 tsp lemon zest

Juice of 1 lemon (about 3 tbsp)

3 tbsp olive oil

¼ cup (35g) sesame seeds

2 tsp za’atar