North African Beetroot, Fennel And Lentil Salad

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• 3 medium beetroots, trimmed
• 1 tablespoon olive oil
• 1 medium fennel bulb
• 400 g brown lentils, rinsed and drained
• 100 g wild rocket
• 200 g feta cheese, thinly sliced
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sugar
• 1 minced garlic clove
• 2 teaspoons finely chopped fresh fennel leaves

Recipe

• 1 preheat the oven to 180°c.
• 2 take a small baking dish and mix the oil and the beetroot together. bake for 1 hour or until tender. allow to cool. peel beetroot and chop coarsely.
• 3 finely chop the fennel until you have 2 heaped teaspoons. slice the fennel bulb nice and thin.
• 4 mix all the dressing ingredients together. use a wide necked bottle or screw top jar for ease. shake really well!
• 5 toss the fennel, lentils and rocket in a large bowl with half of the dressing. slowly add the beetroot and toss gently. top with the feta cheese and drizzle with the remaining dressing.