Feta, lentil & beetroot salad
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This simple, meat-free salad makes a deliciously fresh-tasting meal – the sweetness of the beetroot contrasts perfectly with the creamy, salty feta
Ingredients
Merchant Gourmet Puy Lentils, dry
250 g
Garlic
2 clove(s), chopped
Vegetable stock cube
1 cube(s), 1 litre stock
Bulgur wheat, dry
120 g
Olive Oil
1 tablespoon(s)
Lemon Juice, Fresh
30 ml
Mustard Seeds
1 tablespoon(s), level, toasted
Beetroot
300 g, cut into wedges
Dill, Fresh
10 g, roughly chopped
Light feta cheese
100 g
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.