Lentil, beetroot and parsley salad
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 15 minutes. An editorial recipe suggestion; not kitchen-tested or nutritionally analysed.
Ingredients
- 250 g ready-to-eat cooked lentils
- 150 g ready-to-eat cooked beetroot, diced
- Half a cucumber, diced
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Black pepper and optional salt
Method
- Wash fresh produce and prepare it as listed. Drain and rinse canned beans or chickpeas.
- Combine the main ingredients in a large bowl.
- Whisk the olive oil and lemon juice with pepper. Fold through the salad.
- Taste, adjust the seasoning and serve immediately.
Kitchen notes
Adjust seasoning to your preference. Check packaged ingredients against your dietary requirements.