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  • Recipe Room  »  Lentil and pomegranate salad with chicken-style strips



    • 1 box Fry’s chicken-style strips
    • 200 g cooked lentils
    • 200 g pomegranate kernels
    • whole sea salt, just enough to taste
    • extra virgin olive oil, to taste
    • juice of half a lemon
    • 2 tablespoons apple vinegar
    • 1 tablespoon rice malt syrup
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • large handful of fresh parsley, cleaned and chopped


    Combine the lentils and the pomegranate kernels in a salad bowl.

    Add the salt, olive oil, lemon juice, apple vinegar and rice malt syrup and toss.

    Stir in the cumin and coriander, finish with the chopped parsley, toss and serve slightly cold with strips cooked according to the packaging.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • If you’re only using half a lemon, store the other half covered with cling wrap in your fridge and use within 2-3 days.

    • If you haven’t got time to use up lemons in the kitchen, they also make for a great cleaning supplement in the rest of your house. Rubbing lemons onto aluminium will help brighten surfaces, while mixing 2 tablespoons of lemon with 1/2 cup vinegar and 1 litre of water makes for a natural window cleaner.

    • Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

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