Beets & Beluga lentil salad with kombucha-vinaigrette - Ferment Lab: Fermenthings Open Source Wiki

Ingredients

• 200 ml kombucha (I usually go for a tangy lemon verbena kombucha)
• 2 Tbsp pomegranate syrup or molasses
• a handful of unsweetened cranberries, chopped
• 1 Tbsp maple syrup
• 2 Tbsp sherry vinegar
• 1 tsp salt
• 1 tsp crushed black pepper
• 1 tsp hot chili pepper flakes (Korean gochugaru or Aleppo pepper flakes)
• juice of one lemon
• a splash of dill oil
• 100 ml olive oil
• 250 gr Beluga lentils
• 200 gr brined beets (see my previous post for the fermentation of the beets)
• a handful of roasted pecan nuts or hazelnuts, chopped
• 3 scallions, thinly sliced
• a bunch of dill, chopped
• 50 gr good feta, crumbled