Lentil & Beetroot Salad with Fetta
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Lentil & Beetroot Salad with Fetta

Lentil & Beetroot Salad with Fetta

Did you know Australia has a love affair with beetroots? We consume more beetroot per head of population than any other country in the world, and unlike our borscht loving Northern European cousins, we don’t mind it cold either. And why not? Life’s too short to bother with stewing and stirring sometimes. These cooked Love Beets will leave your heart racing, as they frolic along in a veritable cacophony of fetta, green beans and walnuts.

Tags:
Egg Free
High Fiber
Low Sodium
Veggie
Allergens:
Gluten
Walnut
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½ cup

pearl barley

(Contains Gluten;)

100 g

green beans

1 tsp

Dijon mustard

½

lemon

1 clove

garlic

1 tin

lentils

1 packet

cooked beetroot

¼ cup

walnuts

(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

1 bunch

parsley

½ block

fetta cheese

(Contains Milk;)

Not included in your delivery

1 tbs

olive oil

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Nutritional Values

per serving
Calories2380 kcal
Fat25 g
of which saturates6.3 g
Carbohydrate59.1 g
of which sugars11.5 g
Dietary Fibre0 g
Protein20.7 g
Sodium410 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Sieve
Large Bowl
Saucepan
Small Bowl
Whisk

Instructions

1

To prepare the ingredients, trim the green beans and cut the beetroots into wedges. Peel and crush the garlic, and drain and rinse the lentils. Finely chop the parsley. Juice the lemon and crumble to fetta cheese.

Cook the beans with the pearl barley
2

Add the pearl barley to a large saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 30 minutes or until soft in texture but slightly chewy. Add the green beans in the final 2 minutes. You may need to add more boiling water if it runs dry. Drain. Transfer to a large bowl.

Whisk the mixture
3

Meanwhile, in a small bowl whisk the olive oil, Dijon mustard and lemon juice until well combined. Set aside.

Add the lentils to the pan
4

Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the garlic and cook for 1 minute or until fragrant. Add the lentils and stir until heated through. Transfer lentils to the bowl with the pearl barley and beans.

5

Add the cooked beetroot, walnuts, parsley and fetta cheese. Pour over the dressing and toss to combine. Season to taste with salt and pepper.

6

Divide between plates and dig in!