Lentil, Pepita, Feta & Beetroot Salad
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Lentil, Pepita, Feta & Beetroot Salad
Recipe by Louis Tikaram
Ingredients
2 beetroots, peeled and cut into wedges
1 tbsp Squeaky Gate extra virgin olive oil
1 cup vegetable broth
1 tsp salt
2 tbsp Squeaky Gate Australian classic balsamic vinegar
¼ cup Squeaky Gate extra virgin olive oil
400 g canned lentils, rinsed and drained well.
½ red onion, thinly sliced.
1 cup flat-leaf parsley, roughly chopped
¼ cup roasted pepitas
100 g crumbled feta
Method
In a saucepan over medium-high heat, add the beetroot and olive oil. Stir to coat the beetroot and allow it to slightly sizzle. Add the vegetable broth, season with salt, cover with a lid, and simmer for about 15 minutes, or until the beetroot is tender.
Using a slotted spoon, transfer the beetroot to a large mixing bowl and discard the cooking stock. Add the balsamic vinegar, extra-virgin olive oil, and lentils to the bowl. Season to taste and toss to combine.
Fold in the sliced onion, chopped parsley, and roasted pepitas. Carefully add the crumbled feta at the last minute and stir once to incorporate.
Serve the salad and enjoy!
