beetroot, lentil & feta salad
I eat a salad nearly every day for lunch and so am always trying to come up with different varieties. This one has been a favourite for a couple of weeks now. The lentils and feta provide a good source of protein and the feta and dressing some healthy fats - meaning that this salad keeps you full for the rest of the afternoon. It can be made in advance and taken into work as a packed lunch. This can be made with any type of lentil - but I particularly love the nutty flavour and firm texture of the dark speckled lentils.
ingredients
serves 3
125g dark speckled lentils
1 large raw beetroot, peeled and grated
1 large bunch (25g) of flat leaf parsley, finely chopped
1/3 large cucumber, halved and quartered and sliced
2 spring onions, finely sliced
Large handful of spinach, chopped
200g feta cheese, cut into squares
4-6 tablespoons of French Dijon dressing
method
Place the lentils in a bowl and soak in cold water for 20 minutes.
Rinse the lentils thoroughly under cold running water.
Simmer the lentils in 100ml of water for 18-20 minutes.
Place all the ingredients into a large bowl and mix everything together until well combined.
the health boost tip
Lentils are a good inclusion in a healthy diet due to the fibre and folate they contain. Lentils are also rich in copper and manganese, both of which support the antioxidant defence system.
