Here the salad was served warm as a main course with roast sweet potato, avocado, steamed asparagus and raw spinach on the side.
Lentil, Beetroot, Feta, Orange Salad
1 Cup Brown/Green Lentils
3 Medium fresh Beetroot
100g Feta cheese, cubed or crumbled
2 Tbsp Extra Virgin Olive Oil
6 Tbsp Red Wine Vinegar
Freshly Ground Black Pepper
1/4 Bunch Chopped fresh coriander (optional)
Cook the lentils with plenty of water for approximately 20 minutes until soft, drain.
Quarter the beetroots and simmer for approximately 30 minutes until a knife can easily penetrate them. Drain, cool with cold water then peel (the skins should easily rub off in your fingers). Cut into large chunks.
Cut the peel from the oranges, remove any white pith and seeds. Cut into chunks.
Combine the lentil, beetroot, oranges and feta in a bowl and gently mix.
Season with pepper. Add olive oil and red wine vinegar, mix again. Sprinkle with chopped fresh coriander, if using.