Beetroot Lentil Feta and Walnut Salad
Prep time:
Total time:
Serves: 4
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 x 400g tin lentils, drained and rinsed
- 150g rocket and/or baby spinach leaves
- 1 x 425g tin baby beetroot, drained
- 100g feta cheese, crumbled
- ⅓ cup walnuts, either raw or toasted and broken
- pepper to taste
- In a small bowl, whisk together olive oil and balsamic vinegar, then add the drained lentils and mix to coat. Set aside.
- On a large platter, arrange the rocket and/or spinach leaves and drained beetroot.
- Spoon the lentils evenly over the salad and drizzle with any extra dressing.
- Crumble the feta over and lastly sprinkle with the walnuts
- Add pepper to taste
- Serve
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/12/11/beetroot-lentil-feta-and-walnut-salad/
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