500 calorie meal recipe for 2 people, takes only 10 mins; recipe has beetroot, baby carrot, sherry vinegar, dijon mustard, extra-virgin olive oil, mint, sugar, basmati rice, puy lentils, hazelnut and feta cheese.
Lentil rice salad with beetroot & feta dressing
Course: 500 calorie meal
Servings
2
servings
Prep time
15 mins
Ingredients
- Extra Virgin Olive Oil: 1 tbsp extra-virgin olive oil
- Mint: small bunch mint, few leaves picked and remaining chopped
- Sugar: pinch of sugar
- Beetroot: 2 beetroot (use different colours if you like), peeled and cut into wedges
- Feta Cheese: 2 tbsp crumbled feta cheese
- Puy Lentils: 400g can cooked Puy lentils, drained and rinsed
- Dijon Mustard: 1 tsp Dijon mustard
- Sherry Vinegar: 2 tbsp sherry vinegar
- Basmati Rice: 250g pouch cooked basmati rice
- Hazelnut: 2 tbsp hazelnut, toasted and roughly chopped
- Baby Carrot: 100g baby carrot
Directions
- Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
- Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.
