160gfeta cheese or Greek-style salad cheese, chilled
240gcooked beetroot or pickled beetroot, drained and chilled
1tablespoonextra virgin olive oil
1lemon (juice only), save some for serving
1handfulfresh chopped dill
Instructions
Cook the lentils according to instructions on the packet. Drain and set aside.
Add the cooked lentils into a large mixing bowl. Add olive oil and 3 tablespoon lemon juice and toss thoroughly.
Cut the beetroot and feta cheese into bite-sized dices.
Transfer the lentils onto a serving bowl, add diced beetroot and feta cheese on top. Sprinkle with fresh chopped dill and add a squeeze of lemon juice.
Enjoy with a freshly baked pita bread on side!
Notes
Possible swaps:
Diced, soft-cooked carrot (1:1 ratio)
Burrata, or fresh (buffalo) mozzarella cheese+ a pinch of salt.
Dried dill - soak it in the salad dressing before mixing it with the lentils. Or, use parsley or coriander.