Warm salad of beetroot, feta, puy lentils and rocket

Starter

4 servings

Very Easy

30 min

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Ingredients

• Enough puy lentils for two, made up as per the pack instructions
• 4 small beetroot, topped and tailed and individually wrapped in foil
• A block of feta, broken into smallish chunks
• 100 g rocket
• 1 fennel, shaved as fine as it will go on a mandolin
• 1 clove of garlic, really finely sliced
• 100 mls (ish) of extra virgin olive oil
• 2 spring onions, cut into rings
• Juice of one lemon
• Sea salt and black pepper

You may like

• Spanish lentils
• Pork butt with lentils (petit salé aux lentilles)
• Beetroot hummus
• Panzanella salad - italian bread salad

Preparation

• Preheat your oven to 160 degrees and cook the beetroot for 1.5 hours.
• Once cool enough to handle, peel them gently with your fingers and cut into fine segments (cut the same way as the segments of an oranges).
• Heat half the olive oil in a pan and add the garlic, cook gently on a low heat for a few minutes until you can smell the garlic and it is still white.
• Add the lentils to the pan and stir until they're all covered in oil and warmed through (will take around 5 minute.
• In a large salad bowl add the shaved fennel, spring onion and a good few scrunches of sea salt and some black pepper, half the lemon juice and the other half of the extra virgin.
• Mix thoroughly with your hands- Add the warmed lentils and garlic oil to the bowl, with the feta, beetroot and rocket.
• Combine all the ingredients gently and eat - nice on its own as a light lunch or dinner, or as a side dish to lamb or bbq dishes.

Questions

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