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Lentil, beetroot and feta salad (Σαλάτα με φακές

Course Salad
Cuisine Greek

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

  1. 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.
  2. 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.
  3. 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.