Lentil rice salad with beetroot & feta dressing
Serves 2
Easy
Prep:
Cook:
Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice
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- 2 beetroot(use different colours if you like), peeled and cut into wedges
- 100g baby carrot
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- small bunch mintfew leaves picked and remaining chopped
- pinch of sugar
- 250g pouch cooked basmati rice
- 400g can cooked puy lentilsdrained and rinsed
- 2 tbsp hazelnuttoasted and roughly chopped
- 2 tbsp crumbled feta cheese
Nutrition: per serving
- kcal496low
- fat23g
- saturates5g
- carbs57g
- sugars8g
- fibre8g
- protein16g
- salt1.3glow
Method
step 1
Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
step 2
Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.
