|Ready in: 45 minutes||4 portions|
- 500g beetroot, cut into wedges
- 2 red onions, cut into wedges
- Olive oil for drizzling
- 2 tbsp vinegar
- 300g lentils, such as puy
- 150g feta, crumbled
- Small bunch each fresh mint, coriander and flatleaf parsley
Heat the oven to 200°C/ 180°C fan/gas 6. Put the beetroot and onions in a roasting tin, drizzle with a little oil and toss to coat. Roast for 40 minutes or until tender, then add 1 tbsp vinegar, toss to coat and cook for 5 minutes more.
Meanwhile put the lentils in a pan, cover with cold water, bring to the boil and cook for 20 minutes or until tender. Drain, drizzle with extra-virgin olive oil and season with salt and pepper.
Mix the lentils, beetroot, onions, feta, herbs, remaining vinegar and a glug more extra- virgin olive oil in a bowl. Season to taste and serve.
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