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Prep 20 minutes
Total 20 minutes
Serves as a main
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Ingredients
  • 250 g cooked puy lentils
  • 100-150g feta cheese - crumbled
  • ½ - 1 ripe avocado - diced
  • ½ red onion or 1/2 bunch spring onions - finely chopped
  • ¼ Cucumber - diced
  • 3 tbsps pomegranate seeds
  • 1 handful chopped mint leaves
  • 1 handful pistachios or pumpkin seeds
  • 3 handfuls baby spinach leaves
  • ½ Lemon, juices
  • ½ good plug extra virgin olive oil
  • flaked sea salt
  • freshly ground black pepper
Feta, Puy Lentil and Pomegranate Salad Feta, Puy Lentil and Pomegranate Salad
Feta, Puy Lentil and Pomegranate Salad

This is quite possibly one my favourite summer salads. Eat alone or as a BBQ accompaniment, for a picnic, lunch or dinner.

It’s lovely and simple to make especially with pouches of ready cooked Puy Lentils and super healthy too. What’s not to love?


Simply toss all of the ingredients together and enjoy.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Feta, Puy Lentil and Pomegranate Salad

This is quite possibly one my favourite summer salads. Eat alone or as a BBQ accompaniment, for a picnic, lunch or dinner.

It’s lovely and simple to make especially with pouches of ready cooked Puy Lentils and super healthy too. What’s not to love?

Prep 20 minutes
Total 20 minutes
Serves as a main
US | Metric
favorite
print
rate
Ingredients
  • 250 g cooked puy lentils
  • 100-150g feta cheese - crumbled
  • ½ - 1 ripe avocado - diced
  • ½ red onion or 1/2 bunch spring onions - finely chopped
  • ¼ Cucumber - diced
  • 3 tbsps pomegranate seeds
  • 1 handful chopped mint leaves
  • 1 handful pistachios or pumpkin seeds
  • 3 handfuls baby spinach leaves
  • ½ Lemon, juices
  • ½ good plug extra virgin olive oil
  • flaked sea salt
  • freshly ground black pepper

Simply toss all of the ingredients together and enjoy.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.