RECIPE
INGREDIENTS

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For the salad
150 gr. lentils, boiled
2 scallions
10 leaves mint, minced
1 small bunch of parsley or coriander, minced
1 cucumber, cut in cubes
1 red pepper, cut in cubes
1 tablespoon pomegranate
100 gr. feta cheese
Freshly ground pepper
Salt

For the dressing
1 tablespoon honey
3 tablespoons apple vinegar
1 teaspoon mustard
50 ml. Altis Traditional Extra Virgin Oil
¼ teaspoon cumin
1 garlic clove, mashed

We slightly heat the honey.

In a bowl, we whisk the honey, mustard, garlic, apple vinegar, cumin, and we gradually add the olive oil.

In a large bowl, we mix the lentils, scallions, mint, parsley, peppers, cucumber, salt and pepper, and we pout half the dressing over it.

Finally, we add the pomegranate and crumbled feta cheese, we pour the remaining dressing over it, and then serve.

Tips:
– We can add avocado and pickled Florina peppers to the salad
– Instead of feta, we can use manouri or Ricotta cheese