Name: Beetroot and Spicy Lentil Salad recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup French-style green lentils; 3 cup water; 4 beetroot; 1 oil spray; 80 g Danish fetta; 1 cup olive oil; 1 tsp ground cumin; 1 tsp mustard; 1 tsp ground cinnamon; 1/4 tsp nutmeg; 1 tsp curry powder; 140 g currants; 1 red onion finely sliced; 1/2 cup fresh flat-leaf parsley; 1/2 cup coriander; 1/2 lemon juiced

by apiary Last updated on 07/10/2019

An interesting combination of texture and flavour that go well together. This salad is sensational served with a rich meat dish such as lamb shanks. - apiary

Ingredients

1 cup French-style green lentils
3 cup water
4 beetroot
1 oil spray
80 g Danish fetta

Dressing

1 cup olive oil
1 tsp ground cumin
1 tsp mustard
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp curry powder
140 g currants
1 red onion finely sliced
1/2 cup fresh flat-leaf parsley
1/2 cup coriander
1/2 lemon juiced

Method

Step 1

Preheat oven to 180C. Line a baking tray with baking paper.
Step 2

In a saucepan, bring lentils to the boil. Reduce heat then simmer for 25 minutes. Drain off excess water.
Step 3

Cut the beetroots into quarters. Add to prepared baking tray and roast until tender - about 40 minutes.
Step 4

To make the dressing - In a small frying pan; gently fry the onion in some extra olive oil along with the spices and curry powder.
Step 5

Combine the olive oil, currants, cooked onion mix, parsley, coriander and lemon juice.
Step 6

Add the dressing to the cooked lentils.
Step 7

Serve topped with cooked beetroot and crumbled feta. Garnish with extra parsley.