Lentil Salad with Curd Cheese & Walnuts


  • 1/2 cup of green lentils
  • 1/2 medium beetroot
  • 1 bowl of cleaned purslane
  • 2 cherry tomatoes
  • 3 walnuts
  • 2 tablespoons of curd cheese
FOR SAUCE
  • 1 teaspoon olive oil
  • One teaspoon each of pomegranate syrup and lemon juice
Boil green lentils and beets and cool. Tear off the purslane leaves and put them in a serving bowl. Add green lentils, diced beetroot, quartered cherry tomatoes, curd cheese and walnuts. Mix the dressing ingredients in a separate bowl and pour over the salad. Serve after blending.


 

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