Beef, lentil, beetroot and feta salad

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: John Paul Urizar

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This easy salad recipe is a great way to use up leftover cold roast beef. Alternatively, you can buy it from the deli section of your local supermarket.

Serves: 4

Time to make: 15 mins

Hands-on time: 15 mins

Ingredients

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1½ tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
400g can no-added-salt lentils, drained and rinsed
150g rocketarugulaX and/or baby spinach leaves
425g can baby beetrootbeetsX, drained
2 Lebanese cucumbers, sliced in half moons
300g sliced roast beef
50g feta cheese, crumbled
2 tablespoons pumpkin seeds
¼ cup fresh mint leaves, torn
4 thick slices wholegrain bread stick, to serve

Instructions

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1 Whisk together olive oil and balsamic vinegar in a bowl, add the drained lentils; mix, set aside.

2 On a large platter, arrange the rocket and/or spinach leaves, the beetroot and cucumbers. Spoon the lentils evenly over the salad and drizzle with any extra dressing.

3 Cover with slices of roast beef and then crumble over the feta. Sprinkle with seeds and garnish with mint leaves. Add cracked black pepper to taste. Serve with sliced bread stick.

HFG tip

If you have time, try this meal with freshly cooked baby beets from the fruit and veg section of your supermarket.

Nutrition Info (per serve)

Calories 470cal

Kilojoules 1975kJ

Protein 40.2g

Total fat 17.0g

–Saturated fat 4.1g

Carbohydrates 33.5g

–Sugars 12.2g

Dietary fibre 10.7g

Sodium 589mg

Calcium 228mg

Iron 5.4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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