Millet Salad with Lentils and Pomegranate

Sauce

• 100 g olive oil
• 1 tsp dried oregano
• 1 tsp fine sea salt
• 1 tsp barley malt extract
• 1 lemon, finely grated zest and juice

Salad

• 200 g dried green lentils
• 1000 g water, plus extra for soaking
• 1 tsp fine sea salt
• 200 g millet grains
• 450 g pomegranate seeds, or to taste
• 20 g fresh coriander, leaves only
• 10 g fresh parsley, leaves only