zoom Beetroot & lentil salad with red onion pickle

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    Beetroot & lentil salad with red onion pickle

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    Beetroot & lentil salad with red onion pickle

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    1 medium red onion, thinly sliced
    1½ tsp caster sugar
    1 tbsp lemon juice
    20g hazelnuts, roughly chopped
    2 tsp garlic-infused olive oil
    1 tbsp zhoug paste
    250g pack Merchant Gourmet Puy Lentils
    200g cooked beetroot, cut into small dice
    50g watercress, thick stalks removed
    50g feta


    1. Combine half the onion in a small bowl with the sugar and lemon juice. Stir well and leave to stand. Heat the hazelnuts in a dry frying pan until toasted. Tip out onto a plate.

    2. Heat the oil in the pan, then fry the remaining onion for 5 minutes until pale golden. Add the zhoug and 4 tbsp water and stir to combine. Add the lentils and beetroot and cook for 5 minutes until hot throughout.

    3. Add the watercress, then crumble in the feta and cook briefly, until the leaves have wilted. Serve topped with the onion pickle and hazelnuts.

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    Cook’s tip To make this vegan, use Greek White Block instead of the feta, dicing it into small pieces. Beetroot, lentils and watercress all add folate to this recipe, which plays a role in normal immune function and the reduction
    of tiredness and fatigue. 


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