Photo of Feta, lentil & beetroot salad by WW

Feta, lentil & beetroot salad

4 - 9
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
This simple, meat-free salad makes a deliciously fresh-tasting meal – the sweetness of the beetroot contrasts perfectly with the creamy, salty feta


Merchant Gourmet Puy Lentils, dry

250 g


2 clove(s), chopped

Vegetable stock cube(s)

1 cube(s), 1 litre stock

Bulgur wheat, dry

120 g

Olive Oil

1 tablespoons

Lemon Juice, Fresh

30 ml

Mustard Seeds

1 tablespoons, level, toasted


300 g, cut into wedges

Dill, Fresh

10 g, roughly chopped

Light Feta Cheese

100 g


  1. Put the lentils and garlic in a saucepan with the stock. Bring to the boil and simmer for around 25 minutes until they are tender, but retain some bite, add the bulgar wheat for the last 10 minutes of cooking time. Drain, rinse and leave to cool.
  2. Mix together the oil, lemon juice and mustard seeds, then drizzle over the lentils.
  3. Add the beetroot and most of the dill, mix well. Season with salt and freshly ground black pepper, crumble over the feta and the remaining dill and serve.


To toast the sesame seeds dry-fry them in a small pan for 1–2 minutes until they turn golden. Keep moving them round to avoid them catching and burning.