Lentil rice salad with beetroot & feta dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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
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.
