Ingredients:
3 medium beetroot (1.5 kg), trimmed
1 tbsp olive oil
1 medium fennel bulb (300g)
400g can brown lentils, rinsed and drained
100g wild rocket leaves
200g fetta cheese, sliced thinly
Dressing:
½ cup (125 ml) olive oil
2 tbsp lemon juice
½ tsp white sugar
2 tsp finely chopped fresh fennel fronds
Method:
1. Preheat oven to 180 C
2. Combine beetroot in small baking dish with oil. Bake for an hour or until tender. When cool, peel beetroot and chop coarsely.
3. Finely chop enough of the fennel fronds to make 2 tsp for the dressing. Slice the fennel bulb thinly.
4. Combine dressing ingredients in screw-top jar; shake well.
5. Toss fennel, lentils and rocket in a large bowl with half the dressing. Add beetroot; toss gently. Top with fetta; drizzle with the remaining dressing.
Preparation time 30 minutes, cooking time 1 hour, serves 6.
Gayatri
Australian School of Meditation and Yoga
