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Lentil rice salad with beetroot & feta dressing

Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 496
  • Carbohydrates 57
  • Saturated Fat 5
  • Sugar 8
  • Protein 16
  • Fat 23
  • Fibre 8
  • Salt 1.3

Nutrition per serving

  • Calories 496
  • Carbohydrates 57
  • Saturated Fat 5
  • Sugar 8
  • Protein 16
  • Fat 23
  • Fibre 8
  • Salt 1.3

Ingredients

  • 2 beetroot (use different colours if you like), peeled and cut into wedges
  • 100g baby carrots
  • 2 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp extra-virgin olive oil
  • small bunch mint, few leaves picked and remaining chopped
  • pinch of sugar
  • 250g pouch cooked basmati rice
  • 400g can cooked puy lentils, drained and rinsed
  • 2 tbsp hazelnuts, toasted and roughly chopped
  • 2 tbsp crumbled feta cheese

Method

  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.

  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.

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