- 1 orange
- 1 garlic clove
- 1 beetroot
- 400g tin of green lentils
- 250g cherry tomatoes
- 1 spring onion
- 35g cashews
- A handful of flat leaf parsley
- A handful of mint, leaves only
- 1 pomegranate
- 2 tbsp olive oil
- Sea salt
- Freshly gorund pepper
- Vegetable peeler
- Sieve
- Frying pan
- 1.
Zest and juice the orange into a large bowl. Peel and grate the garlic clove into the bowl too and whisk in 2 tbsp olive oil. Add a good pinch of salt and pepper.
- 2.
Trim and peel the beetroot. Coarsely grate it and add it to the bowl with the orange dressing. Drain and rinse the lentils, shaking as much excess water off as possible. Tip them into the bowl with the beetroot.
- 3.
Quarter the cherry tomatoes and add to the bowl. Trim and thinly slice the spring onion and add too. Don’t mix the veg together just yet. Set aside.
- 4.
Place a frying pan on a medium heat for 2 mins and toss in the cashews. Toast for 2-3 mins, shaking the pan regularly till they are lightly coloured. Tip onto a chopping board to cool, roughly chop, and add to the salad bowl.
- 5.
Finely chop the parsley stalks and roughly chop the leaves. Finely chop the mint leaves. Place on top of the other ingredients.
- 6.
Halve the pomegranate and place a half, cut-side down in the palm of your hand. Hold it over the salad bowl and hit it with a wooden spoon. The seeds should fall through your fingers. Repeat with the other half. Pick out any white pith.
- 7.
Gently toss everything together then taste the salad, adding more salt or pepper if you think necessary. Serve straight away.
