Lentil & Beetroot Salad with Fresh Herbs

This vibrant, nutritious salad is packed with flavor and perfect for any occasion.

Ingredients

For the Salad:

• 200g cooked lentils (brown or green)
• 2 medium beetroots, peeled and grated
• 150g cherry tomatoes, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• A handful of fresh parsley, chopped
• A handful of fresh mint, chopped
• 50g feta cheese (optional, for garnish)
• 2 tbsp pomegranate seeds (optional, for garnish)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp pomegranate molasses (optional)
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Prepare the Lentils

   • If using canned lentils, rinse and drain thoroughly.
   • If cooking dried lentils, follow the package instructions and let them cool before use.

2. Mix the Salad Ingredients

   • In a large mixing bowl, combine lentils, grated beetroot, diced cherry tomatoes, cucumber, red onion, parsley, and mint.

3. Make the Dressing

   • In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses (if using), minced garlic, salt, and pepper until well blended.

4. Combine

   • Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

5. Garnish and Serve

   • Top with crumbled feta cheese and pomegranate seeds, if desired.
   • Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This refreshing salad pairs well with grilled dishes or stands alone as a wholesome meal. Enjoy! 🥗