Yarra Valley Cheese
persian fetta

Persian Fetta, Lentil and Pomegranate salad

Serves 6

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  • 1 bunch Swiss chard or silverbeet chopped (2-3 cups chopped leaves)
  • 1 tblsp olive oil
  • 2 cups cooked brown lentils, drained (canned or steamed)
  • 1 pomegranate, seeds of
  • 1 small red onion, finely chopped
  • 1/2 large cucumber, finely chopped
  • 350g Yarra Valley Cheese Persian Fetta



  • 1/2 cup freshly squeezed lemon juice
  • 1/3 cup of the oil from the Persian Fetta tub (or extra virgin olive oil)
  • 2 tsp honey
  • 1 tsp French mustard
  • 1 tbsp freshly chopped mint leaves
  • 1 tbsp freshly chopped parsley leaves
  • 1/4 tsp ground cumin
  • Salt and pepper


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  • Heat 1 tbsp olive oil in a large frypan over med-high heat and sauté the Swiss chard briefly until wilted. Season with a small pinch of salt and let cool.
  • In a large mixing bowl mix together the sautéed Swiss chard, lentils, pomegranate seeds, red onion, and cucumber.
  • In a small bowl, whisk together lemon juice, olive oil, honey and mustard to combine. Add ground cumin, salt, pepper and chopped herbs. Whisk again.
  • Drizzle the dressing over the salad and gently toss with a spoon. Top with crumbled Yarra Valley Cheese Persian Fetta.
  • Enjoy at room temperature or slightly cooler.
Yarra Valley Cheese