Lentil, Roast Beetroot and Fetta Salad

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Ingredients

1/2 cup french lentils
1/2 cup green lentils
1/2 cup yellow and green split peas
5 beetroots, scrubbed, washed and cut into pieces
1/2 piece greek fetta
cup olive oil
8 tablespoons balsamic vinegar
oregano
salt& pepper
3 tablespoons lemon juice
1 tablespoon seeded mustard
2 tablespoons chopped parsely
2 tablespoons chopped coriander

Preparation

1
Preheat oven to 200 degrees celsius.
2
Place cut pieces of beetroot in some aluminium foil and apply 2-3 tbsp of the olive oil, the balsamic vinegar, some oregano and salt and pepper.
3
Wrap up and place on an oven tray and into the oven for 30-40 minutes.
4
While beetroot is cooking, boil lentils and split peas separately as per the packet instructions - this may take up to 30 minutes.
5
Once cooked, on plates arrange different variety of lentils, split peas and pieces of beetroot.
6
Crumble fetta over salad.
7
Combine olive oil, lemon juice, seeded mustard, salt, pepper and pour over salad.
8
Add parsley and coriander, and toss to combine.
9
Enjoy with crusty bread or as a side!
.

Yield:

1 servings

Added:

Monday, March 14, 2011 - 3:29am

Creator:

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