North African Beetroot, Fennel and Lentil Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6
YIELD: 6 plates
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180°C.
  • 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.
  • Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
  • Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
  • 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.
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