Lentil and carrots salad
Ingredients
Dressing
- 1/8 Cup Extra virgin olive oil
- 1 Tbsp Pomegranate Molasses
- 1 Tsp Chalola sauce
- 1/2 Lemon Juice
- 1 Tsp Salt/ pepper
- 1 Tsp Oregano
- 2 Minced garlic
- 1 Tbsp Date Syrup
Salad
- 1 Red Onion
- 2 Grilled peppers
- 1 Cup Cooked dark lentils
- 500g Blanched Cooked multi coloured Carrots
Instructions
- To cook the lentils add 1 cup of lentils to 2 cups of boiling water and cook until all water evaporate and the lentil are easy to squash.
- To blanch cook the carrots. strt by pealing them and boil them in salty water for 5 minutes then drain and toss them in icy water to stop the cooking process and keep their vibrant colour. drain and use in salad.