Labneh with Wild Rice, Beetroot, Puy Lentils and Pomegranate Seeds
Served at room temperature, this salad compliments some of the chicken thigh dishes perfectly. Puy lentils are available in packets, ready prepared, so not much labour there then. Go to Labneh recipe.
Wrap fresh beetroot in foil and bake in the oven for approximately an hour, or until the skin will rub off easily. Allow to cool, then peel.
Rinse the wild rice and simmer in salted water for about 35 minutes, or until it has popped.
Rinse the puy lentils and wild rice in cold water.
Dice the beetroot and put into a bowl with the rice and lentils.
Stir in pomegranate molasses, pomegranate seeds, olive oil and finely grated garlic, taste, season.
Click for more quick and easy light lunches and starters