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Ingredients

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

Goes well with

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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