Lentil rice salad with beetroot & feta dressing

• beetroot↗2

  (use different colours if you like), peeled and cut into wedges

• baby carrot100g g
• sherry vinegar↗2 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• extra-virgin olive oil↗1 tbsp tbsp
• small bunch mint↗

  few leaves picked and remaining chopped

• pinch of sugar
• pouch cooked basmati rice250g g
• can cooked puy lentils↗400g g

  drained and rinsed

• hazelnut↗2 tbsp tbsp

  toasted and roughly chopped

• crumbled feta cheese↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.

2. 2

   Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.