North African Beetroot, Fennel and Lentil Salad |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 2 |
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A tasty salad from North Africa. Easy to make. Ingredients:
3 medium beetroots, trimmed |
1 tablespoon olive oil |
1 medium fennel bulb |
400 g brown lentils, rinsed and drained |
100 g wild rocket |
200 g feta cheese, thinly sliced |
1/2 cup olive oil |
2 tablespoons lemon juice |
1/2 teaspoon white sugar |
1 minced garlic clove |
2 teaspoons finely chopped fresh fennel leaves |
Directions:
1. Preheat the oven to 180°C.
2. 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.
3. Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
4. Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
5. 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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