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Beetroot & lentil salad with red onion pickle
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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
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.
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.
Typical values per serving:
vegetarian/165ug folates/3 of your 5 a day/high in folate
This recipe was first published in April 2021.
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