One of my favourite salads combining lentils, halloumi, black currants, red onions with a lovely dressing which is spiced with cumin - reminding me of the amazing time I had traveling in Morocco.
Mixed Salad leaves
Chopped red onions
French (du Puy) lentils precooked
Halloumi cheese grilled/fried on a pan
4 T extra virgin olive oil
2 T red wine vinegar or balsamic vinegar
1 T pomegranate molasses 1 t powdered cumin
juice from half a lemon or lime
Experiment with different quantities of ingredients for the salad and use your gut feeling regarding proportions of ingredients. Mix Salad ingredients in a bowl, mix dressing ingredients in a jar and then toss salad with dressing and serve with home-grown alfalfa sprouts (Book in at Group Services for the next Raw & Fermented Cooking School to find out how to grown the perfect alfalfa sprouts).