• 1 red onion, peeled and finely sliced
• 1 lemon, juiced
• 250g puy lentils
• 1 cucumber, halved and chopped with seeds removed
• 1 pomegranate, seeds removed
• 1 bunch mint, leaves picked
• 1 bunch parsley, leaves picked
• 1 bunch dill, leaves picked
• ½ a bunch coriander, leaves picked

For the dressing:

• 3 tbsp Olive oil
• 2 tbsp rose harrisa
• 1 tbsp tahini
• 1 lemon, juice and zest
• 1 clove garlic, grated

Fills 2 x 500ml
Chilly’s Food Pots

Add the sliced onion and lemon juice to a small bowl. Season well with salt and pepper and give it a really good scrunch until the onions start to turn bright pink, set aside.

Mix all your dressing ingredients together and season to taste. If your tahini is a little thick, add enough cold water to make it a nice consistency
for drizzling.

Mix the lentils, pickled onions, chopped cucumber and pomegranate seeds together in a large mixing bowl. Add the dressing and give it a good mix. Toss
in the herbs and add to your Chilly’s Food Pots.