Ingredients

1 x pack Oddpods brown lentils

5 x asparagus spears

5 x pink radishes

Half a cucumber

A handful of cherry tomatoes

handful of pomegranate seeds

lemon (juice and zest)

2 x spring onions

shallots

parsley

mint

olive oil

flaked almonds (for garnish)

Method

1. Empty your pouch of Oddpods brown lentils into a large mixing bowl. Pour in the olive oil, lemon zest, lemon juice and mix well.
2. Prepare your vegetables & herbs – using a mandolin, or your finest knife skills, finely slice the asparagus spears, radishes and add to the bowl of lentils.
3. Dice the cucumber into small cubes and slice the cherry tomatoes into quarters. Finely slice the spring onions, slice the shallots into onion rings and add to the bowl
4. Finally, finely chop your parsley, and finely slice your mint.
5. Mix everything together, and then pour everything into a serving bowl.
6. Garnish your tabbouleh with the pomegranate seeds and flaked almonds and serve.