Lentil & beetroot salad with feta
30 minServes 2Vegetarian
Earthy lentils and sweet beetroot with herbs, feta and crunchy nuts.
Ingredients
- 150 g green lentils
- 2 cooked beetroots
- 50 g feta
- Parsley and mint
- A few Brazil nuts, chopped
- Olive oil and lemon juice
Method
- Boil the lentils for about 20 minutes until tender, then drain.
- Dice the beetroot and toss with the warm lentils.
- Dress with olive oil and lemon, then top with feta, herbs and nuts.
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