Lentil salad with baby beets, roasted tomatoes and feta | Musashi – Quality Performance Nutrition

Lentil salad with baby beets, roasted tomatoes and feta

Lentil salad with baby beets, roasted tomatoes and feta

Serves 4

Prep time: 5 minutes / Cooking time: 20 minutes 

no Nutrition information

Ingredients: 

1 cup dried brown lentils

1 punnet cherry tomatoes

olive oil spray

2 teaspoons olive oil

2 tablespoons balsamic vinegar

1 x 450 g can baby beets, drained and sliced 

100 g rocket leaves

cup parsley and

cup mint both roughly chopped (reserve a few whole leaves to serve)

1 brown shallot, diced

50 g reduced-fat feta, crumbed

2 tablespoons toasted walnuts 

Method: 

Preheat the oven to 180°C. Place the lentils in the saucepan, cover with water and bring to the boil, then cook for 20 minutes, or until tender. Drain well and set aside. Meanwhile, place the tomatoes on a baking tray, spray with oil, season with cracked black pepper and roast for 10 minutes, until the skin is just starting to split. Whisk the olive oil and vinegar together in a small bowl to combine. 

To serve, place the lentils and the remaining ingredients together in a large bowl, toss through the dressing and divide between four plates. Top with the roasted tomatoes. 

Cook's tip To save time, substitute two 400 g cans of brown lentils for one cup of dried. 

Kid's tip If preferred, replace rocket with baby spinach.