Bean Salad

Pre-boil the lentils and chickpeas until tender, or use plain canned beans.

Slice the bell pepper into strips, toss with olive oil, season with a pinch of salt, and roast in a preheated oven at 180°C (350°F) for 15-20 minutes.

Cut the broccoli into florets and boil in salted boiling water for 3 minutes until crisp-tender (al dente).

Thinly slice the red onion into half-moons or dice it.

Wash and dry the fresh herbs, and deseed the pomegranate to extract the arils.

In a large bowl, combine the lentils, chickpeas, roasted pepper, broccoli, red onion, herbs, and pomegranate arils.

In a separate bowl, whisk together the olive oil, lemon juice, and soy sauce to taste.