120gtinned tunaor try searing fresh tuna to go with it
2beetrootscooked, sliced (or grated fresh beetroot would be great)
110gwhite asparagusthe drained weight of a 190 g jar
1handfulsesame seeds or sunflower seedsor both
1handfulcrushed cashew nuts for a bit of crunchoptional
Instructions
Start by cooking the Puy lentils in the Instant Pot or pressure cooker:
Rinse the Puy Lentils with water in a sieve, and place in the inner pot with 450 ml of cold water, natural pressure release.
150 g puy lentils
Pressure cook 1 minute, high pressure, natural pressure release. If you want to cook more lentils, all you have to do is make sure that the lentils are covered in water.
While the lentils are cooking, work on the other ingredients:
Add to a large bowl:
⅓ red onion, ⅓ lemon, ½ teaspoon pomegranate molasses, 1 teaspoon of sumac, 1 handful fresh coriander
Mix well.
Then add:
120 g tinned tuna, 2 beetroots, 110 g white asparagus, 1 handful sesame seeds or sunflower seeds, 1 handful crushed cashew nuts for a bit of crunch
Mix well
Drain the lentils when they are ready, after they've done a natural pressure release. If you fancy a warm salad, then add the lentils straight away. If you fancy a cooler salad, place the cooked lentils in a sieve and rinse with cold water before adding to the rest of the ingredients.
Mix well and drizzle with extra pomegranate molasses, lemon juice and sumac before eating if you fancy more.