Beetroot, lentil and feta salad

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A wholesome lunch or a side dish at a barbecue, this recipe is as versatile as it is fibre rich. Sweet beetroot, peppery rocket and creamy feta are a tasty accompaniment for the fibrous lentils. Give it a go – your microbiome (and tastebuds) will thank you!

Ingredients

  • 450g can whole baby beetroot, drained
  • 400g can lentils, drained and rinsed
  • 2 spring onions, finely sliced
  • 2 teaspoons extra virgin olive oil (10mL)
  • 1 teaspoon red wine vinegar (10mL)
  • 50g wild rocket leaves
  • ΒΌ cup reduced fat feta cheese (62g), crumbled
  • Freshly ground black pepper, to taste

Method

  1. Cut any larger beetroots in half and combine with lentils and spring onions in a bowl.
  2. Combine oil and vinegar.
  3. Add the rocket to bowl and drizzle with dressing. Gently toss to coat.
  4. Transfer salad to a serving platter, scatter with feta and a sprinkle of pepper.