19 Dec 2018
By Sarah Nankervis, Naturopath & Nutritionist
- 1 pomegranate
- 1/2 cup cooked millet, cooled
- 1/2 cup cooked puy lentils, cooled
- 1/4 cup unsalted pistachio roughly chopped
- 1/2 cup roughly chopped parsley
- 1/4 cup greek yoghurt
- 1 clove garlic minced
- 1/2 cup chopped mint
- 1/2 lemon, juice
- Olive Oil
- Murray river pink salt
Combine pomegranate seeds, millet, lentils, pistachio and parsley and set aside. Mix garlic and mint into yoghurt and dollop in centre of salad. Dress with fresh lemon juice and olive oil.
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