Ingredients

• 1 cup Cooked Black Beluga or Green Lentils (al dente)

• 1 cup Cooked Quinoa (fluffed and cooled)

• 1 cup Fresh Pomegranate seeds

• 1/2 cup Dried Uzbek Apricots (or regular quality dried apricots, diced)

• 2 Fresh Cucumbers (finely diced)

• 2 Medium Carrots (finely diced or shredded)

• 1 Red Bell Pepper (finely diced)

• 1 cup Fresh Parsley, Cilantro, and Mint (finely chopped)

• 1/2 cup Toasted Pine Nuts or sliced almonds (optional, for crunch)

• For the Dressing:

• 1/4 cup Extra Virgin Olive Oil

• 2 tbsp Fresh Lemon Juice

• 2 tbsp Pomegranate Molasses

• 1 tbsp Silan (Date Syrup) or Honey

• Salt and fresh black pepper to taste

Method

1. 01

   Prepare Base Grains: Cook lentils and quinoa separately until tender; drain well and let cool completely.

2. 02

   Prep Vegetables & Fruit: Finely dice cucumbers, carrots, bell pepper, and Uzbek apricots; chop fresh herbs finely.

3. 03

   Assemble Salad: Combine cooked lentils, quinoa, diced vegetables, apricots, and herbs in a large bowl.

4. 04

   Make Dressing: Whisk olive oil, lemon juice, pomegranate molasses, silan, salt, and black pepper until emulsified.

5. 05

   Dress & Garnish: Pour dressing over salad, toss gently, and top generously with fresh pomegranate seeds and toasted pine nuts.