Name: Lentil rice salad with beetroot & feta dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 beetroot (use different colours if you like), peeled and cut into wedges; 100g baby carrot; 2 tbsp sherry vinegar; 1 tsp Dijon mustard; 1 tbsp extra-virgin olive oil; small bunch mint few leaves picked and remaining chopped; pinch of sugar; 250g pouch cooked basmati rice; 400g can cooked puy lentils drained and rinsed; 2 tbsp hazelnut toasted and roughly chopped; 2 tbsp crumbled feta cheese

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Lentil rice salad with beetroot & feta dressing

Lentil rice salad with beetroot & feta dressing

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 beetroot

(use different colours if you like), peeled and cut into wedges
100g baby carrot
2 tbsp sherry vinegar
1 tsp Dijon mustard
1 tbsp extra-virgin olive oil
small bunch mint

few leaves picked and remaining chopped
pinch of sugar
250g pouch cooked basmati rice
400g can cooked puy lentils

drained and rinsed
2 tbsp hazelnut

toasted and roughly chopped
2 tbsp crumbled feta cheese

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Nutrition: per serving

kcal496

low
fat23g
saturates5g
carbs57g
sugars8g
fibre8g
protein16g
salt1.3g

low

Method

step 1

Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
step 2

Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.

Recipe from Good Food magazine, August 2012

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A star rating of 4.2 out of 5.6 ratings

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