Puy Lentil, Pomegranate, Spinach, Feta & Walnut Salad

This recipe appeared in MasterChef UK – Season 12 and was created by Jane Devonshire. Jane went on to become a MasterChef Champion in 2016.

Puy Lentil, Pomegranate, Spinach, Feta & Walnut Salad

Jane Devonshire
Cook Time 30 minutes
Servings 6 people


  • 1 Chef's Knife
  • 1 Chopping Board
  • 1 Large Saucepan
  • 1 Sieve
  • 1 Mixing Bowl


  • 7 oz Puy Lentils
  • 7 oz Feta Cheese
  • 7 oz Pomegranate Seeds
  • 4.5 oz Baby Spinach (Washed)
  • Handful Flat Leaf Parsley (Chopped)
  • Handful Basil Leaves (Torn)
  • 2 oz Walnuts (Roughly Chopped)
  • 3 Tbsp Sherry VInegar
  • 3 Tbsp Pomegranate Molasses
  • 6 Tbsp Olive Oil
  • Salt
  • Pepper


  • Put the puy lentils in a saucepan and cover with cold water. 
  • Bring to the boil and simmer for 20-25 minutes (or according to packet instructions) until cooked but firm to the bite.
  • Drain and rinse under boiling water then drain again and toss into a large serving bowl with the spinach. The heat of the lentils should cause the spinach to wilt. Leave to cool.
  • Once cool, mix the dressing ingredients together and add them to the lentils.
  • Add the chopped feta, pomegranate seeds, walnuts, parsley and basil.
  • Mix everything together gently. Taste, season and serve immediately.

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