Beetroot, feta & lentil salad

Beetroot, feta and lentil salad

This salad is easy to put together with handy store-cupboard lentils. Add a soft-boiled egg to make it even heartier.

By , 21 September 2015

(1 vote)

Beetroot, feta and lentil salad

  • 15 Mins

  • Serves: 4

Nutritional Info
Each 341g serving contains

  • Energy

    1599KJ

    382KCAL

    19%

  • Fat

    23.5g

    high

    34%

  • Saturates

    7.8g

    high

    39%

  • Sugars

    16g

    low

    18%

  • Salt

    1.71g

    med

    29%
of your reference intake.
Typical energy values per 100g: 469kJ/112kcal.
Ingredients
  • 500g Smart Price Cooked Beetroot, cubed
  • 250g Good & Balanced Green Lentils
  • 250g pack baby plum tomatoes, halved
  • 1 ripe avocado, peeled and sliced
  • 150g feta cheese, crumbled
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp honey
  • Lemon wedges, to serve
Method

  • Put the beetroot in a large bowl with the lentils and tomatoes. Add the avocado slices and feta, and stir to mix.

  • Mix together the olive oil, lemon juice and honey. Pour over the salad and toss well. Season with black pepper, then serve with lemon wedges.