Lentil, Beetroot and Feta Salad

Lentil, Beetroot and Feta Salad

Summer Salad Goodness!

After a quick recipe to pull together in less than an hour? McKenzie's Lentil, Beetroot and Feta Salad is ready to go out the door in 40 minutes.

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Tips: Replace tinned beetroot, with warm roasted fresh beetroot.

Ingredients
3 cups water
1 cup McKenzie's French Style Lentils
1 bay leaf
3 tbs olive oil
2 tbs lemon juice
1 tbs Dijon mustard
1 garlic clove, crushed
McKenzie's Himalayan Pink Rock Salt, to taste
McKenzie's Whole Black Peppercorns, to taste
½ red onion, finely sliced
425g tin whole baby beets, drained and cut in half
½ cup Italian parsley, chopped
½ cup coriander leaves, chopped
½ cup feta cheese, crumbled

Method
In a medium saucepan,bring the French Style Lentils, water and bay leaf to boil over medium-high heat. Reduce the heat and simmer until tender, about 25 minutes. Drain off any excess water and remove the bay leaf.
Combine olive oil, lemon juice, Dijon mustard, crushed garlic , salt & black pepper . Pour over warm lentils and lightly toss.
In a serving bowl, lightly toss the dressed lentils together with the red onion, baby beets, parsley and coriander. Top with crumbled feta.




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