Lentil rice salad with beetroot & feta dressing
Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice
- Prep: 15 mins
Cook: 10 mins
- Serves 2
- Easy
Ingredients
- 2 beetroot (use different colours if you like), peeled and cut into wedges
- 100g baby carrots
- 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 hazelnuts, toasted and roughly chopped
- 2 tbsp crumbled feta cheese
Method
-
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.
-
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.
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