Black lentil, chicory and pomegranate salad

Serves: 20

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 300 gram(s) black lentils (eg Merchant Gourmet Black Beluga Lentils*)
• 5 tablespoon(s) walnut or hazelnut oil
• 5 tablespoon(s) lemon juice
• finely grated zest of 1 orange
• sea salt, black pepper
• 2 head(s) red chicory, base trimmed and outer leaves discarded
• 4  spring onions, trimmed and sliced diagonally
• 6 tablespoon(s) coarsely chopped
• flat-leaf parsley
• seeds of 1 pomegranate

Method

1. These lentils start life in fine spooky form, a glistening witch-black and then, after a spell in the cauldron, morph to a greenish grey. And this is a very healthy salad, which is probably the spookiest thing about it for the under-tens.
2. Bring a large pan of water to the boil, add the lentils and simmer for about 20 minutes or until tender. Drain into a sieve, briefly rinse under the cold tap and shake free of water, then tip into a serving dish and toss with the oil, lemon juice, orange zest and plenty of seasoning. Leave to cool.
3. Shortly before serving the salad, halve the chicory heads lengthways and finely slice. Mix into the lentils along with the sliced spring onions, 4 tablespoons of the chopped parsley and half of the pomegranate seeds. Scatter with the remaining parsley and seeds.

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