/assets/logos/nzww.svg
Recipe

Roasted beetroot, feta and lentil salad

With texture, vibrant flavours from salty to sweet and a powerhouse of goodness from the lentils, this is a great recipe.

Oct 16, 2012 6:50pm
  • 1 hr cooking
  • Serves 8
    • Print
    Print

Ingredients

  • 2 cup organic brown lentils
  • 1 onion, chopped
  • 2 clove garlic, peeled and crushed
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon root ginger, chopped
  • 2 teaspoon cumin seeds
  • 2 teaspoon turmeric
  • 2 teaspoon mild curry powder
  • 3/4 cup red wine vinegar
  • 4 spring onions, sliced
  • 1 cup celery, diced
  • 250 gram mung bean sprouts
  • 450 gram roasted baby beetroot, chopped
  • 250 gram garlic and cumin feta, diced
  • 1/2 cup fresh coriander, chopped

Method

  • 1
    Cook the lentils in boiling water until tender, allow 30 to 40 minutes. Drain and place in a large bowl to cool.
  • 2
    Saute the onion and garlic in olive oil for 3 minutes. Add the ginger, spices and curry powder. Stir in the vinegar and boil.
  • 3
    Pour the hot vinegar mixture over the cooled lentils. Mix well.
  • 4
    Add the remaining ingredients and combine well. Serve in small ramekins as a canapé.

The Latest from Food To Love

read more from

/assets/logos/nzww.svg