Name: Lentil Salad with Mint Beetroot and Feta
Total time: 45 min
Yield: 8
Cuisine: Greek
Ingredients: 1 (4.50oz/128g) peeled, cubed - 1 cm Fresh beet; as needed leaves of Mint; 7.05oz/200g (about ¾ cup) halved Grape tomato; 1 (5.29oz/150g) diced Red bell pepper; 2 (1.06oz/30g) sliced Green onion; 3.53oz/100g (about ½ cup) crumbled Feta cheese; 5.29oz/150g (about ¾ cup) Puy lentils; as needed Water; as needed Balsamic vinegar; 2 pinches Pink himalayan salt; as needed Extra virgin olive oil; 2.97fl oz/80g (¼ cup) Extra virgin olive oil; 1 Garlic clove; 1 tsp (0.19oz/5g) Wholegrain mustard; 1.69fl oz/50g (3½ tbsp) Red wine vinegar; 1.69fl oz/50g (3½ tbsp) Rice wine vinegar

INGREDIENTS

Fresh beet

1 (4.50oz/128g)

peeled, cubed - 1 cm
Mint

as needed

leaves of
Grape tomato

7.05oz/200g (about ¾ cup)

halved
Red bell pepper

1 (5.29oz/150g)

diced
Green onion

2 (1.06oz/30g)

sliced
Feta cheese

3.53oz/100g (about ½ cup)

crumbled

Puy lentils

5.29oz/150g (about ¾ cup)
Water

as needed
Balsamic vinegar

as needed
Pink himalayan salt

2 pinches
Extra virgin olive oil

as needed
Extra virgin olive oil

2.97fl oz/80g (¼ cup)
Garlic clove

1
Wholegrain mustard

1 tsp (0.19oz/5g)
Red wine vinegar

1.69fl oz/50g (3½ tbsp)
Rice wine vinegar

1.69fl oz/50g (3½ tbsp)

METHOD

Pre-heat oven - 200°C
Line a baking tray with paper
Place lentils into steamer basket and insert into Thermomix bowl
Pour water over to the level of the base of the basket
Fit TM5 bowl to TM5
Steam - approx 35 min, 100°C, speed 3
Remove lentils and cool
Drain Thermomix bowl
Place beetroot onto prepared tray and drizzle with balsamic vinegar, sprinkle with 1 pinch salt and drizzle with a little EVOO
Roast - 25 min, 200°C
Remove from oven and let cool
Place salt, EVOO, garlic, mustard, and both remaining vinegars into Thermomix bowl
Blend - approx 10 sec, speed 10
Combine all remaining ingredients except feta in serving bowl and toss gently
Add feta, and drizzle with dressing just prior to serving