Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins


A quick and nutritious recipe that can be whipped up in no time! You can used tinned beetroot, grate fresh beetroot for a quick meal or roast your own to really bring out those delicious earthy flavours.
 800 g tinned lentils, drained and rinsed
 3 tbsp extra virgin olive oil
 2 tbsp lemon juice
 1 tbsp dijon mustard
 1 garlic clove, crushed
 ½ red onion, finely sliced
 400 g whole baby beets, drained and cut in half (or 1 large raw beetroot, peeled and grated)
 120 g bag of rocket
 ½ cup parsley, chopped
 120 g Danish feta cheese, crumbled
 ½ cup walnuts
 sourdough bread

1

Gentle pan fry the walnuts for 5 minutes until warmed and put to the side to harden. Optional - nuts can be added as is.

2

Combine olive oil, lemon juice, mustard, crushed garlic, salt & black pepper in a mug and mix together with a fork.

3

Open the tins of lentils and rinse under running water. In a large bowl put lentils, red onion, parsley and beetroot and cover with dressing, tossing lightly with your fingers.

4

In a large shallow serving bowl, cover the bottom with rocket, add the lentil mixture, making sure all the dressing gets in there too.

5

Top with crumbled feta and walnuts.

6

Serve with sliced toasted sourdough bread

GF, V. To make dairy free replace feta with avocado.




Ingredients

A quick and nutritious recipe that can be whipped up in no time! You can used tinned beetroot, grate fresh beetroot for a quick meal or roast your own to really bring out those delicious earthy flavours.
 800 g tinned lentils, drained and rinsed
 3 tbsp extra virgin olive oil
 2 tbsp lemon juice
 1 tbsp dijon mustard
 1 garlic clove, crushed
 ½ red onion, finely sliced
 400 g whole baby beets, drained and cut in half (or 1 large raw beetroot, peeled and grated)
 120 g bag of rocket
 ½ cup parsley, chopped
 120 g Danish feta cheese, crumbled
 ½ cup walnuts
 sourdough bread

Directions

1

Gentle pan fry the walnuts for 5 minutes until warmed and put to the side to harden. Optional - nuts can be added as is.

2

Combine olive oil, lemon juice, mustard, crushed garlic, salt & black pepper in a mug and mix together with a fork.

3

Open the tins of lentils and rinse under running water. In a large bowl put lentils, red onion, parsley and beetroot and cover with dressing, tossing lightly with your fingers.

4

In a large shallow serving bowl, cover the bottom with rocket, add the lentil mixture, making sure all the dressing gets in there too.

5

Top with crumbled feta and walnuts.

6

Serve with sliced toasted sourdough bread

GF, V. To make dairy free replace feta with avocado.
Lentil, Beetroot & Feta Salad

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