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.

Ingredients:

  • Fresh Beetroot

  • Wild rice 

  • Puy lentils

  • Pomegranate molasses

  • Pomegranate seeds

  • Olive oil 

  • Garlic

Method:

  • 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.

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