Lentil Salad with Feta and Beetroot

Ingredients

• 220 g brown lentils (glass; drained weight)
• 125 g quinoa
• Salt
• 300 g cooked beetroot (pre‑cooked and vacuumed)
• 1 handful arugula (10 g)
• 200 g feta (30% fat in total)
• 2 tbsp sunflower seeds (15 g each)
• 2 tbsp pumpkin seeds (15 g each)
• 2 tbsp Apple cider vinegar
• 4 tbsp Lemon juice
• 1 tsp Mustard
• Pepper
• 1 tsp Honey
• 4 tbsp olive oil

Instructions

1. 1.

   Drain the lentils in a sieve, rinse and let them dry. Rinse the quinoa in another sieve, place it in double the amount of boiling salted water and cook over medium heat for about 10 minutes until al dente. Then drain, let it cool.

2. 2.

   Meanwhile, drain the beetroot and cut into bite‑size pieces. Strip the arugula, wash, pat dry and tear into smaller pieces if desired. Crumble the feta. Toast the sunflower seeds in a pan without oil over low heat for 2 minutes; then let them cool again.

3. 3.

   Whisk together vinegar, lemon juice, mustard, salt, pepper, honey and olive oil to make a dressing and taste it.

4. 4.

   Combine the dressing with lentils, quinoa and beetroot. Fill jars, layering some arugula in between. Sprinkle salads with feta, seeds and remaining arugula, grind over pepper and serve or seal for take‑out.