This weeks recipe is another healthy, tasty salad dish. A lentil, feta and beetroot salad perfect served with some chicken for a light, nutritious lunch or dinner. Would also be tasty served with some griddled halloumi for a veggie option.
1 x 400g tin puy lentils, drained and rinsed.
100g Feta cheese, diced.
Aprox. 200g cooked beetroot (I used the pre-cooked vacuum packed ones from Sainsbury’s, I used 2 of the 3 in the pack).
2 tbsp Olive oil.
3 tbsp cider vinegar or balsamic – just use what you’ve got.
A sprig of mint leaves, finely chopped.
1/2 Red Pepper, diced.
A handful of good quality cherry tomatoes.
Squeeze of Lemon
Salt & Pepper.
1. In a jar, or cup whisk together your oil, vinegar, and a squeeze of lemon.
2. In a bowl, add the rinsed lentils, the diced feta, and pepper. Dice the beetroot, and halve the tomatoes and add these to the bowl. Add the mint. Stir your dressing before adding to the bowl. Season to taste, but remember the feta is quite salty so err on the side of caution.
3. Leave in the fridge for about 20 minutes to half an hour to allow the flavours to develop.
4. Pour into a serving dish, and serve to friends and family.