Salads

Serves

Prep time 15 mins.

Cooking time 25 mins.

Lentil Salad with Baby Beets and Fetta

Lovely salad with Roast chicken or grilled meats

Ingredients

Amount Convert	Ingredient
3 cups	water
1 cup	McKenzie's French Style Lentils
1	McKenzie's Bay Leaves
3 tablespoons	olive oil
2 tablespoons	lemon juice
1 tablespoon	seeded mustard
1 minced	garlic clove
To taste	McKenzie's Australian Natural Sea Salt
To taste	McKenzie's Whole Black Peppercorns
1/2	finely sliced red onion
1 tin	whole baby beets, drained and cut in half
1/2 cup	chopped italian parsley
1/2 cup	chopped coriander leaves
1/2 cup	crumbled fetta cheese

Directions

Step 1

In a medium saucepan bring the McKenzie's French Style Lentils, water and McKenzie's Bay Leaves to boil over medium-high heat. Reduce the heat and simmer until tender, about 25 minutes. Drain off any excess water and remove the bay leaf.

Step 2

Combine olive oil, lemon juice, seeded mustard, minced garlic and McKenzie's Australian Natural Sea Salt, McKenzie's Whole Black Peppercorns. Pour over warm lentils and lightly toss.

Step 3

In a serving bowl, lightly toss the dressed lentils together with the red onion, baby beets, parsley and coriander. Top with crumbled fetta. Serve with roast chicken or grilled meats and warm crusty bread.

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