Petitchef

Warm salad of beetroot, feta, puy lentils and rocket

Starter
4 servings
15 min
15 min
Very Easy
or

Ingredients

4 servings
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

Preparation

Step 1

Preheat your oven to 160 degrees and cook the beetroot for 1.5 hours.

Step 2

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).

Step 3

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.

Step 4

Add the lentils to the pan and stir until they're all covered in oil and warmed through (will take around 5 minute.

Step 5

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.

Step 6

Mix thoroughly with your hands- Add the warmed lentils and garlic oil to the bowl, with the feta, beetroot and rocket.

Step 7

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.






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