Baby Beetroot, Feta & Lentil Salad

Serves 4
Total Time
15 Minutes
1 medium red onion, thinly sliced
2 tbsp of red wine vinegar
150g of baby leaf salad mix
300g of pack cooked baby beetroot, cut into wedges
2 x 400g can of no added salt lentils, rinsed and drained
2 tbsp of olive oil
50g of chilli-roasted cashews or peanuts, coarsely chopped
100g of reduced fat feta, crumbled
Step 1

Put the onion and vinegar in a large bowl, combine and leave to stand for 10 min. Season with black pepper.

Step 2

Add the salad leaves, beetroot and lentils to the bowl, drizzle with the oil and toss to combine. Top with the nuts and the crumbled feta to serve.

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