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…

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