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
Nutrition per serving
- kcal 496
- fat 23g
- saturates 5g
- carbs 57g
- sugars 8g
- fibre 8g
- protein 16g
- salt 1.3g
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
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.
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.
