Lentil rice salad with beetroot

Lentil rice salad with beetroot. Uncooked white basmati rice, Peeled and cut into wedges, Baby carrots, halved lengthways; slice thick ones.

Jennifer Joyce

15 + 40 min · 3

Ingredients

• 100 g Uncooked white basmati rice
• 220 g Peeled and cut into wedges
• 100 g Baby carrots, halved lengthways; slice thick ones
• 90 g Dried green lentils, uncooked
• 25 g Crumbled
• 15 g Toasted and roughly chopped
• 20 g Sherry vinegar
• 5 g Dijon mustard
• 10 g Olive oil
• 10 g Fresh leaves, washed and chopped

Preparation

1. Cook the dry rice and lentils in separate pans according to their packets, then drain. Meanwhile, cut the raw beetroot into small wedges and boil for about 20–30 minutes, until just tender. Add the carrots for the final 2–3 minutes, then drain the vegetables.
2. Whisk together the vinegar, mustard and olive oil. Season to taste.
3. Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine.
4. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.