Name: Beetroot, feta and lentil salad
Cook time: 15 min
Total time: 15 min
Yield: 4
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

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.

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

1.Add 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).

2.Transfer 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.

Styling by Lisa Featherby

Styling by Geraldine Muñoz