Beetroot, Lentil and Feta Salad with Pistachios

Make beetroot, lentil and feta salad with pistachios, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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