Puy and Pomegranate salad

  • Puy lentils, either pre-cooked or dried (in which case cook in salted water until they are soft but not mushy- about 30 mins, less if soaked first, then drain them)
  • Pomegranate seeds
  • Roast veg pieces – like squash, fennel, carrot, whatever you have around. Toss in oil and roast in the oven (about 180 degrees for 45 mins)
  • Olive oil
  • Cider vinegar
  • Pomegranate molasses (not too much, but enough to give some sweetness, try maple syrup if you don’t have the pomegranate stuff)
  • Salt and pepper
  • Fresh herbs like thyme if you have it.

This recipe is a bit sketchy about ingredients and timings, but the basic idea works really well. The lentils, pomegranate seeds and some sweetness in the vinaigrette are the crucial things.