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


  • 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


  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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