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Photo of Lentil, olive & beetroot salad by WW

Lentil, olive & beetroot salad

6
Points® value
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).

Notes

If you’re taking this to work, keep the ingredients in separate containers and dress the salad just before eating.

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