A  delicious, healthy salad. Both filling and light, it is perfect as a side with poultry, or on it's own as a clean-eating meal

Preparation Time

15 minutes

Cooking time

35 mins

Serves

4

Ingredients

• 1 cup of 'The Lentil Factory' green lentils
• 3 cups water
• 2 bay leaves
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tsp minced garlic
• 1 Tbsp wholegrain mustard
• Salt and pepper
• dried thyme
• ¾ cup of Crumbled feta
• 1 cup of diced pumpkin (peeled) 
• ½ red capsicum, cut small
• 1 French shallot, sliced
• 10 Baby beetroot
• 1/2 punnet cherry tomatoes, halved
• Mesclun/baby spinach lettuce mix

Method

• Preheat oven to 200 degrees Celsius

• Spread baby beets  and pumpkin on tray. Coat with oil and place in oven for 25 mins or until roasted.

• Rinse the lentils and then bring them to the boil with water and bay leaves.

• Reduce to a simmer and cook for 20-25 minutes. 

• Drain any excess water and remove bay leaves. Set aside

• Mix oil, lemon juice, garlic, mustard and seasonings. Pour over warm lentils and mix through.

• Put shallots in a saucepan with a bit of water and thyme and steam with the lid on for a few minutes. Add capsicum and continue steaming for a few more minutes. Add tomatoes and continue steaming just until the tomatoes are warm.

• Season. Toss the steamed vegetables with the lettuce mix, feta and lentils.