Lentil & beetroot salad

Stephania Mitsides

Blogger

Preparation Time:

45 min

Cooking Time:

15 min

Portion(s):

4 servings
Category:Rice & Pulses | Salads | Vegetarian

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Fine Lentils

Ingredients

  • 2 large beetroots, washed
  • 2Τbsp olive oil
  • 200g Mitsides Fine Lentils
  • 1 onion, chopped
  • 200g halloumi cheese, cut in cubes
  • Salt

For the dressing:

  • 150ml olive oil
  • 1 Tbsp sumac
  • 2 Tbsp white wine vinegar
  • 1 bunch fresh parsley chopped
  • Salt
  • Juice of 1 lemon

Method

Preheat the oven at 200°C.

Salt the beetroots and coat with olive oil. Place on a baking tray lined with parchment paper. Roast for 30-40 mins.

Meanwhile, place the lentils and onions in a saucepan with plenty of water and bring to boil. Cook for 25-30 minutes. Once cooked, drain the water and let them cool down.

Prepare the dressing by mixing all ingredients in a small jar.

Once the beetroots are cooked, peel them to remove the skin and cut in cubes. Mix into the lentils. Then add the dressing and mix again.

In a frying pan, fry the halloumi on high heat for 1-2 minutes on each side until golden brown. Once ready, add to the salad, mix well and serve.

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