Lentil and Feta Salad
10 min Medium
INGREDIENTS
Puy lentils - 50 g
baby beet - 25 g
balsamic vinegar - 4 tbsp
olive oil/sunflower oil / coconut oil - ¼ tsp
rocket/arugula salad leaves - 25 g
feta, crumbled/vegan feta - 72g
INSTRUCTION
1 Start by cleaning the lentils.
2 Place the lentils in a colander and rinse under cold running water.
3 Transfer the rinsed lentils to a saucepan and cover with water.
4 Cover and bring the water to a rapid simmer over a medium-high heat.
5 Once simmering, reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally. Add more water as needed to make sure the lentils are covered until they are tender.
6 Drain off any excess water and let cool in a strainer or colander.
7Peel the beetroot and cut it into cubes.
8 In a small mixing bowl, whisk the vinegar and oil.
9 Place the lentils, rocket, and beetroot in a serving bowl.
10 Drizzle over the dressing, add the crumbled feta, and toss gently.