Beetroot, Lentil and Feta Salad with Pistachios
Makes 1 serving

INGREDIENTS
120 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
150 g Cooked beetroot (Vacuum-packed cooked beetroot, not the kind in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
40 g Feta
12 g Pistachios, shelled (About 25 kernels. Shelled weight. In the shell, about half is shell.)
40 g Rocket
6 g Olive oil
A tablespoon Cider vinegar
Half a teaspoon Ground cumin
A few leaves, torn Fresh mint
To taste Salt

METHOD
1. Cut the beetroot into wedges.
2. Whisk the oil, vinegar, cumin and salt in the bottom of the bowl and toss the lentils and beetroot through it.
3. Add the rocket and turn it over once, then crumble the feta on top.
4. Chop the pistachios roughly and scatter them over with the mint.

Contains milk and tree nuts.

RECIPE NOTES
The beetroot stains the lentils purple within minutes. Dress it separately and add it at the end if that bothers you.
The dressing oil is 6 g because the pistachios and feta bring fat of their own. The 21 g total is mostly those two.

Full recipe: https://www.getfuel8.com/recipes/beetroot-lentil-feta-pistachio-salad
