pot-food

Beetroot and lentil salad

plate-utensilsLunch+4

Ingredients

Ingredient 4 serves
Spring onions 2
Tinned lentils 400g
Tinned baby beetroots 450g
Extra virgin olive oil 1 tbs
Red wine vinegar 2 tsp
Mixed spinach and rocket leaves 4 cups
Feta cheese 50g

Method

1
Chop

Finely chop the spring onions.
2
Drain

Drain and rinse the lentils. Drain the beetroot.
3
Cut

Cut the beetroot into quarters.
4
Mix

Place spring onions, lentils and beetroot in a large mixing bowl.
5
Combine

In a small bowl, combine the extra virgin olive oil and red wine vinegar.
6
Toss

Add the spinach and rocket mix to the large bowl along with the dressing and toss through.
7
Crumble

Crumble the feta cheese.
8
Top

Place salad in a serving bowl and top with crumbled feta cheese. Serve.