LENTIL RICE SALAD WITH BEETROOT & FETA DRESSING

Lentil rice salad with beetroot & feta dressing image

Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 11

Ingredients

2 beetroot (use different colours if you like), peeled and cut into wedges
100g baby carrot
2 tbsp sherry vinegar
1 tsp Dijon mustard
1 tbsp extra-virgin olive oil
small bunch mint , few leaves picked and remaining chopped
pinch of sugar
250g pouch cooked basmati rice
400g can cooked puy lentils , drained and rinsed
2 tbsp hazelnut , toasted and roughly chopped
2 tbsp crumbled feta cheese

Steps:

Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.

Nutrition Facts : Calories 496 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium