Persian Fetta, Lentil and Pomegranate Salad

serves: 4

Prep: 20 mins

Cook: 10 mins



    • 1 bunch Swiss chard or silverbeet chopped (2-3 cups chopped leaves)
    • 1 tblsp olive oil
    • 2 cups cooked brown lentils, drained (canned or steamed)
    • 1 pomegranate, seeds of
    • 1 small red onion, finely chopped
    • 1/2 large cucumber, finely chopped
    • 350g Yarra Valley Cheese Persian Fetta


    • 1/2 cup freshly squeezed lemon juice
    • 1/3 cup of the oil from the Persian Fetta tub (or extra virgin olive oil)
    • 2 tsp honey
    • 1 tsp French mustard
    • 1 tbsp freshly chopped mint leaves
    • 1 tbsp freshly chopped parsley leaves
    • 1/4 tsp ground cumin
    • Salt and pepper


  • Heat 1 tbsp olive oil in a large frypan over med-high heat and sauté the Swiss chard briefly until wilted. Season with a small pinch of salt and let cool.
  • In a large mixing bowl mix together the sautéed Swiss chard, lentils, pomegranate seeds, red onion, and cucumber.
  • In a small bowl, whisk together lemon juice, olive oil, honey and mustard to combine. Add ground cumin, salt, pepper and chopped herbs. Whisk again.
  • Drizzle the dressing over the salad and gently toss with a spoon. Top with crumbled Yarra Valley Cheese Persian Fetta.
  • Enjoy at room temperature or slightly cooler.
Persian Fetta
350g & 500g


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