Easy to make & satisfying
Warm Salad of Wilted Greens, Puy Lentils, Brown Rice & Pomegranates
A great salad for any time of the year. It’s delicious, easy & can be made a few days earlier if necessary. You could also make this whole dish really fast if you have some pre-cooked sachets of brown rice and Puy lentils in your cupboard.
Eat it warm or cold, both ways work well.
There’s times that I find that I want a bit of crunch in a salad and the roast pumpkin seeds provide just that.
The pomegranates add a special feel with their bright red seeds, they contrast beautifully with the green of the wilted leaves. The lentils and brown rice provide fibre, nourishing for the gut & its microbes!
Serves 8, as a side dish; Or 3-4 as a main dish
What’s In It:
1 large leek, edible parts chopped thinly
2 tablespoon extra virgin olive oil
1 ½ handfuls chopped rainbow chard or kale or silverbeet
2 heaped teaspoons cumin seeds
1 ½ cups cooked brown rice
2 cups cooked Puy lentils
¼ cup pumpkin seeds, roasted in a warm oven for 5 minutes
¼ cup pomegranate seeds
Juice from 1 large lemon
Salt & pepper
How To Make:
In a large fry pan, gently cook the leeks, with the oil & cumin seeds, until soft.
Add the green leaves to just wilt for about 1 minute.
If you are serving this salad warm then add in the rest of the ingredients to the pan, stir around to warm.
Then squeeze over the lemon juice and seasoning with salt & pepper.
You could finish off by crumbling over some feta & scattering some more pomegranate seeds.