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Pea, pomegranate and fig salad

Name: Pea, pomegranate and fig salad recipe
Yield: 1
Ingredients: 120g peas; 80g drained tinned lentils; 2 figs, quartered; 2 tablespoons pomegranate seeds; Large handful of rocket; Small handful of chopped toasted macadamia nuts; 2 tablespoons extra virgin olive oil; 1 tablespoon pomegranate molasses; Juice of 1/2 lemon; 1 teaspoon maple syrup; Salt and pepper, to taste

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by delicious. team

delicious. team

Feb 15, 2021

Look out for pomegranate seeds sold separately in sealed punnets or in frozen packets in your supermarket, to save the time of seeding the fruit yourself. They are sometimes sold as pomegranate ‘arils’ – which is the name of the sweet red nectar that surrounds the fruits’ white seeds. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, published by Smith Street Books, RRP $24.99.

120g peas
80g drained tinned lentils
2 figs, quartered
2 tablespoons pomegranate seeds
Large handful of rocket
Small handful of chopped toasted macadamia nuts

Pomegranate dressing

2 tablespoons extra virgin olive oil
1 tablespoon pomegranate molasses
Juice of 1/2 lemon
1 teaspoon maple syrup
Salt and pepper, to taste

Method

1.

Blanch the peas in boiling water for 1–2 minutes. Drain and refresh under cold running water.
2.

Toss the peas and remaining salad ingredients together, then tip into your lunchbox.
3.

Combine the dressing ingredients in a small jar or container with a tight-fitting lid. Pour the dressing over the salad just before serving and toss well.