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  • The Australian Women’s Weekly Food

    Lunch order

    Jan 27, 2020 4 minutes

    LENTIL, FETTA & BEETROOT SALAD

    PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4

    ½ cup (100g) French–style green lentils
    250g packet microwave brown rice and quinoa
    ½ small red onion, chopped finely
    ¼ cup (40g) seed mix (pepitas and sunflower seeds), toasted
    2 tablespoons dried currants
    125g vacuum–packed cooked beetroot, cut into wedges
    125g marinated fetta, drained
    60g rocket leaves

    HONEY-LEMON DRESSING

    ¼ cup (60ml) extra virgin olive oil
    ¼ cup (60ml) lemon juice
    2 teaspoons honey
    1 teaspoon ground cumin

    1 Cook lentils in a small saucepan of boiling water for 20 minutes or until just tender. Drain, then rinse under cold water; drain well.

    2 Meanwhile, prepare brown rice and quinoa following packet directions. Transfer to a large bowl; cool.

    Make honey-lemon

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