I am someone who makes a salad pretty much everyday. Sometimes, it is a simple side. Like a Greek lettuce salad, with little more than spring onions, dill, extra virgin olive oil and lemon juice. A good companion with grilled fish or juicy chicken. Other days, a salad can be the show stopping, stand-alone star. Salads offer an outlet for endless creativity and there is something relaxing and almost comforting in being able to make one.
Lentils and elegance are not two words I would normally associate. Hearty, rustic – yes. However, combined with spanking-fresh produce: emerald green crisp asparagus, mint leaves, a few wedges of ruby-red, sweet earthy beetroot and a crumble of tangy, salty proper Greek feta, simple lentils are elevated to a level of elegance. A salad fit, perhaps, for a leisurely weekend lunch.
Lentil, beetroot and feta salad (Σαλάτα με φακές
Ingredients
- 4 medium beetroot peeled
- 1 cup lentils du Puy
- 1 small red onion finely diced
- 3 tbsp extra virgin olive oil
- 1 tbsp good quality Greek red wine vinegar
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped dill
- 1 bunch asparagus spears blanched and cooled
- 150 g good quality POD Greek Feta
- Handful pepita seeds toasted
Instructions
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Preheat oven to 220C. Lay a double layer of foil onto a baking tray and top with the beetroot. Drizzle with oil and season. Wrap the beetroot in the foil to make a sealed package and roast in the oven for around 45 minutes or until tender.
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Meanwhile, cook the cup of small dark green lentils in deep, lightly salted boiling water (about 1&1/2 cups) for about 20 minutes or until tender but not mushy. Drain them, add a dash of olive oil and set aside.
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When ready to serve, add the diced red onion, wine vinegar, dill, mint to the lentils and season with salt and pepper. Top with asparagus, wedges of beetroot and crumble over feta and toasted peptita seeds. Finish with another good, generous drizzle of extra virgin olive oil.
