Lentil salad with feta and pomegranate

200 g lentils (cooked) If not pre-cooked, see step 1 1 red bell pepper, finely chopped 100 g pomegranate seeds 100 g feta cheese, cubed 10 black olives, pitted and sliced 2 spring onions, finely chopped 2 tbsp spring onions, finely chopped 4 tbsp olive oil 2 tbsp apple cider vinegar ½ tbsp honey ½ tsp thyme ⅓ tsp chili flakes Salt Pepper

For garnish:

1 tsp toasted sesame seeds

Cook the lentils: In a pot of water, boil the lentils for 5 minutes. Discard the water, add fresh water, black peppercorns, and bay leaf. Continue cooking for about 20 minutes until tender but firm. Drain and let cool.

In a large bowl, combine the lentils, red bell pepper, pomegranate seeds, feta, olives, spring onions, and fresh mint.

In a small bowl, mix olive oil, honey, apple cider vinegar, thyme, salt, and pepper to make the dressing.

Pour the dressing over the salad and gently toss to combine all ingredients.

Serve the salad on plates, ensuring all ingredients are visible.

Garnish with toasted sesame seeds.