Persian Fetta, Lentil and Pomegranate Salad by Yarra Valley Cheese

Method

1. 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.

2. In a large mixing bowl mix together the sautéed Swiss chard, lentils, pomegranate seeds, red onion, and cucumber.

3. 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.

4. Drizzle the dressing over the salad and gently toss with a spoon. Top with crumbled Yarra Valley Cheese Persian Fetta.

5. Enjoy at room temperature or slightly cooler.

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