Simple Lentil Salad

Ingredients

• 300 g green lentils
• 2 tbsp white balsamic vinegar
• 6 tbsp Olive oil
• 1 bundle arugula (80 g)
• 250 g cooked beetroot (pre‑cooked, vacuum sealed)
• 2 tbsp lemon juice
• Salt
• Pepper
• 150 g feta cheese (45% fat in the rind)

Instructions

1. 1.

   Rinse lentils, drain and cook in double amount of boiling water for 25–30 minutes until tender. Drain and let cool. Transfer to a bowl, mix with 1 tbsp vinegar and 2 tbsp oil, then chill for 5 minutes.

2. 2.

   Meanwhile rinse arugula, wash and dry. Cut beetroot into halves and slice into strips. Whisk remaining vinegar with lemon juice, salt, pepper and the rest of the oil; taste and adjust the dressing.

3. 3.

   Arrange lentils on plates, top with beetroot and arugula, then crumble feta over them. Drizzle salad with dressing, sprinkle extra pepper, and serve.