Lentil, beetroot and feta salad
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Time to make:
$4.50 per serve
(at time of publication)
Full ingredients list:
1/3 cup balsamic vinegar
250g packet whole precooked beetroot, drained, quartered (see tip)
2 x 400g cans no-added-salt brown lentils, drained, rinsed
6 cups mixed salad leaves with kale
2 Lebanese cucumbers, trimmed, thinly sliced
100g reduced-fat feta, crumbled
1/3 cup mixed seeds (pepitas and sunflower kernels), toasted
Nutritional information (per serve)
Instructions and steps:
Step 1Place the balsamic vinegar in a large bowl with 1 tablespoon of olive oil. Whisk to combine. Add the beetroot and stir to coat in the dressing. Season with cracked black pepper.
Step 2Add the lentils, mixed salad leaves and cucumbers to bowl. Toss to combine. Top with the feta and toasted seeds. Divide between 4 plates to serve.
You can find packets of precooked beetroot in the bagged salad section of Coles.
About this recipe
First published: December 2017