Lentil, fetta and beetroot salad

SERVES PREP AND COOK TIME 4

30 MINUTES (+ COOLING TIME)

½ cup (100g) French-style green lentils

250g packet microwave brown rice and quinoa

½ small red onion, chopped finely

¼ cup (40g) seed mix (pepitas and sunflower seeds), toasted 2 tablespoons dried currants

125g vacuum-packed cooked beetroot, cut into wedges

125g marinated fetta, drained

60g rocket leaves HONEY-LEMON DRESSING

¼ cup (60ml) extra virgin olive oil

prep it

The dressing and salad, without the rocket, can be made up to 2 days in advance and refrigerated in separate airtight containers.

¼ cup (60ml) lemon juice 2 teaspoons honey 1 teaspoon ground cumin

1 Cook lentils in a small saucepan of boiling water for 20 minutes or until just tender. Drain, then rinse under cold water; drain well.

2 Meanwhile, prepare the brown rice and quinoa following the directions on the packet. Transfer to a large bowl; cool. 3 HONEY-LEMON DRESSING Place ingredients in a small screw-top jar; shake to combine.

4 Add lentils, onion, seed mix, currants, beetroot and crumbled fetta to rice. Season with salt and pepper; top with rocket.

5 Add dressing to salad just before serving. Season.

take it

Pack salad (including rocket) and dressing in separate airtight containers. Transport in cooler bags. Refrigerate until ready to serve. Add dressing to salad.