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

    Ingredients

    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

    Method

    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.

    Your recipe note

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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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