Lentil, olive & beetroot salad
6
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
This do-it-yourself salad bowl is big on flavour and seriously satisfying, making it a healthy, budget-friendly alternative to ready-made salad pots.
Ingredients
Puy lentils, dry
50 g
Olives, in Brine
10 individual, mixed
Light feta cheese
30 g, cut into small cubes
Rocket
20 g
Pickled beetroot, no added sugar
3 portion(s), medium, quartered
Asda Garlic & Herb Dressing
1 tablespoon(s)
Croutons
10 g, to serve
Seed mix
1 teaspoon(s), We used Sainsburys
Instructions
1
Rinse the lentils under cold running water, then drain and put in a small pan. Cover with cold water, then bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until tender. Drain then transfer to a bowl.
2
Add the olives, feta, rocket and beetroot to the lentils, then drizzle over the dressing and toss to combine. Season to taste.
3
Serve topped with the croutons and seeds (see tip).
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