Lentil, olive & beetroot salad
Puy Lentils, dry
Olives, in Brine
10 individual, mixed
Light Feta Cheese
30 g, cut into small cubes
3 portion(s), medium, quartered
WW Garlic & Chive Salad Dressing
1 sachet(s), to serve
10 g, to serve
1 teaspoons, We used Sainsburys
- 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.
- Add the olives, feta, rocket and beetroot to the lentils, then drizzle over the dressing and toss to combine. Season to taste.
- Serve topped with the croutons and seeds (see tip).