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LENTIL, BEET AND FETA SALAD

Prep/Cooking Time: 30-45 Minutes

Printable Version

Ingredients

  • 140g puy lentils (cooked)
  • 60g beetroot
  • 60g red bell peppers
  • 60g yellow bell peppers
  • 60g red onions
  • 20g green onions
  • 60g feta 
  • 20g olive oil
  • 10g balsamic vinegar
  • salt
  • pepper

Instructions

  • Place the beetroot in a small pan and cover with salted water
  • Bring to the simmer and cook until the beetroot is tender
  • Wash and de-seed the peppers and pat dry
  • Cut the peppers into quarters then into halves
  • Place the peppers on a baking sheet
  • Peel the onions and cut into pieces of similar size to the peppers
  • Drizzle with the olive oil and add seasoning
  • Place in the oven at 190c and cook until the edges begin to burn
  • Once cooked remove from the oven and add the balsamic
  • Cover the peppers and leave to cool
  • Once the beetroot is cooked leave to cool
  • Cut the beetroot into 1" pieces
  • Place the cooked lentils in a small mixing bowl
  • Add to the bowl the cooked peppers and onions and the cut beetroot
  • Add top the bowl the finely sliced green onions 
  • Add the balsamic and olive oil and toss through
  • Season to taste and spoon into a dish
  • Top with the crumbled feta and serve