North African Beetroot, Fennel and Lentil Salad

Submitted by Um Safia

"A tasty salad from North Africa. Easy to make."

 

• Ready In: 1hr 35mins
• Ingredients: 11
• Yields: 6 plates
• Serves: 6

ingredients

• Salad

• 3 medium beetroots, trimmed
• 1 tablespoon olive oil
• 1 medium fennel bulb
• 400 g brown lentils, rinsed and drained
• 100 g wild rocket
• 200 g feta cheese, thinly sliced

• Dressing

• 1⁄2 cup olive oil
• 2 tablespoons lemon juice
• 1⁄2 teaspoon white sugar
• 1 minced garlic clove
• 2 teaspoons finely chopped fresh fennel leaves

directions

1. Preheat the oven to 180°C.
2. Take a small baking dish and mix the oil and the beetroot together. Bake for 1 hour or until tender. Allow to cool. Peel beetroot and chop coarsely.
3. Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
4. Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
5. Toss the fennel, lentils and rocket in a large bowl with half of the dressing. Slowly add the beetroot and toss gently. Top with the feta cheese and drizzle with the remaining dressing.