Puy lentil, beetroot & feta salad
About £0.66 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Green lentils400g
- Cooked beetroot250g
- Feta100g
- Mixed salad leaves80g
- Walnuts40g
- Balsamic vinegar20ml
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Drain and rinse the lentils (400g). Dress with balsamic, olive oil and salt.
Kitchen note Rinse lentils before cooking. Red ones break down into a creamy dal, green ones keep their shape.
- Chop the beetroot (250g) into wedges.
Kitchen note Dry your chips or wedges with a tea towel before oiling them, and spread them out on the tray. Crowded chips go soggy.
- Toast the walnuts (40g) in a dry pan (3 min).
Kitchen note Toast the bread properly, golden, not pale. It holds up better under anything wet.
- Pile leaves (80g), lentils and beetroot onto plates and crumble over the feta (100g) and nuts.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.