Warm salad of beetroot, feta, puy lentils and rocket

4 servings
15 min
15 min
Very Easy


Number of serving: 4
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


  • 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.


Rate this recipe:
Generate another secure code = 

Related recipes