Wintry, Fruity Lentil Salad with Feta Packets

salad

1. Bring the beluga lentils to the boil with twice the amount of water (do not salt) and then simmer on a low flame for 20 minutes. Then strain over a sieve, rinse under cold running water so that they are nice and cold immediately and then drain well.
2. Score the pomegranate all around, break it apart and then break it into several pieces and then use a spoon handle or your fingers to scrape out the seeds and place in a large bowl. Then pour cold water on the pomegranate seeds, approx. 2 cm above the pomegranate seeds.
3. Then “wash” the seeds with your hands, this removes the remaining white bitter skins. Let stand a few minutes, then the skins float on top of the water and then skim the skins. Pour the seeds over a sieve and drain well.
4. Now put the lentils in a salad bowl. Halve the sweet peppers, remove the seeds and cut into small cubes and place on the lentils. Peel the orange with the knife so that all white skins are gone, then cut out the fillets and cut each fillet into 3 pieces and also put them in the salad bowl.
5. Now add the spring onions, the chopped parsley and the pomegranate seeds.

dressing

1. Put the orange juice, pomegranate syrup, oil and salt and pepper in a tall container and mix well with the hand blender.

Feta packet

1. Cut the feta into 8 large cubes and then wrap each cube in a bacon slice and then fry the feta packets in a hot pan on all sides, with the seam side in the pan first.

Assembly and finish

1. Now pour the dressing over the salad, mix well and arrange in salad bowls. Distribute 4 feta packets decoratively on the salad.