This beetroot and feta salad packed with lentils and seeds makes a light meal on its own, but it's equally good with grilled lamb.
Beetroot, feta and lentil salad
We all know someone who thinks salads are boring. Consider them converted with this flavour-packed number.
- 15 mins cooking
- Serves 4
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Ingredients
- 2 beetroot, peeled and cut into wedges
- 1 tbsp olive oil
- 250 ml (1 cup) vegetable or chicken stock
- 2 tbsp red wine vinegar
- 1 tbsp vincotto (optional)
- 60 ml (¼ cup) extra-virgin olive oil
- 400 gm canned lentils, rinsed and drained well
- 2 golden shallots, thinly sliced
- Large handful of flat-leaf parsley, torn
- Handful of mixed seeds such as sunflower seeds and pepitas
- 100 gm soft feta, cut into large cubes
Method
- 1Add beetroot and olive oil to a saucepan over medium-high heat and stir to coat. Add stock, season to taste, cover with a lid and simmer until tender (14-15 minutes).
- 2Transfer beetroot to a bowl with a slotted spoon, add vinegar, vincotto, extra-virgin olive oil and half the lentils, season to taste and toss to combine. Place remaining lentils in a serving bowl, top with beetroot mixture, shallot, parsley, seeds and feta, and toss lightly to serve.