Serves
4
Prep
15
mins
Cooking
25
mins
Lentil, Beetroot & Feta Salad
Directions
Step 1
In a medium saucepan bring the French Style Lentils, water and bay leaf 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, crushed garlic, salt & black pepper. Pour dressing 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 feta.
Ingredients
- 3 cups water
- 1 cup McKenzie's French Style Lentils
- 1 bay leaf
- 3 tbs olive oil
- 2 tbs lemon juice
- 1 tbs Djion mustard
- 1 garlic clove, crushed
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- 1/2 red onion, finely sliced
- 1 tin whole baby beets, drained and cut in half
- 1/2 cup Italian parsley, chopped
- 1/2 cup coriander leaves, chopped
- 1/2 cup feta cheese, crumbled
