Lentil & pomegranate salad
Brown lentils (cooked and cooled)
Red, green and yellow capsicum (cut into small chunks)
Mint (roughly chopped) - essential
Parsley and basil (roughly chopped) - optional
Lemon juice (or raspberry vinegar)
Salt and pepper
Mix lentils, pomegranate, capsicum and herbs.
Dress with oil and lemon juice.
Season with salt and pepper.
Eat and enjoy. Keeps in the fridge for days.