Beetroot & puy lentil za'tar salad

Beetroot & puy lentil za'tar salad

By
From
Love Your Lunches
Makes
4 Lunch portions
Photographer
Bec Dickinson

Pre-cooked beetroots are an absolute saviour for a quick meal on the go, which also go hand in hand with ready-cooked puy lentils. Try to build up your ‘desk drawer staples’ with multiple dressing ingredients to save on regularly buying them.

Ingredients

Quantity Ingredient
150g rocket
200g cooked puy lentils
4 pre-cooked beetroots, cut into wedges
65g hazelnuts, roughly chopped
100g goat’s cheese

For the dressing

Quantity Ingredient
1 tablespoon tahini
11/2 tablespoons za’tar
1/2 tablespoon clear honey
2 lemons, juiced
1 garlic clove, minced
4 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Make the dressing by whisking together all the ingredients, and season to taste.
  2. To assemble the salad, lay out the rocket leaves, top with the lentils and beetroot, sprinkle over the hazelnuts and crumble the goat’s cheese on top. Finish off with a generous drizzle of the dressing.

Note

  • Vegetarian Gluten-free
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