By Sarah Nankervis, Naturopath & Nutritionist

Serves 2

• 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
• Pepper 

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.