Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
2-3 medium raw beetroots (or 250g ready cooked)
1 red onion, sliced
200g cooked puy lentils
2 tbsp olive oil
1tbsp balsamic vinegar
4 raddishes, sliced
60g feta
1 small bunch of lambs lettuce
2 tbsp fresh mint, chopped
4 tsp dukkah
Preparation
Preheat the oven to 180C.
Cut the beetroot bulbs into large chunks, mix with 2 tbsp of olive oil and roast, covered for 1 hour, or until soft. Leave to cool and remove skins.
Heat 1 tbsp of oil in a saute pan and cooked the sliced onions until soft.
Mix the beetroot chunks with the lentils and red onion. Stir through 2tbsp olive oil and balsamic, season well.
Arrange the lambs lettuce on a plate and top with the beetroot. Finish with the radish, feta, mint and dukkah.
Notes
Dukkah is a delightful mix of toasted nuts, seeds, and warm spices that comes from Egypt. Traditionally, it's used as a dip, but it adds a lovely twist to salads, too. Sprinkling some dukkah on your salad is a tasty way to boost the fiber variety on your plate and give your gut health a little love. Enjoy!