Ingredients

The following ingredients have 4 Servings
  • 1 red onion (cut into 8 wedges)
  • 500 g baby beetroot (cut into wedges of a similar size to the onion)
  • Salt and pepper (to taste)
  • 2 tablespoons olive oil
  • 250 g pack ready to eat puy lentils (I use Merchant Gourmet)
  • 200 g rice (I use a mixture of wild and long grain white rice from Tesco)
  • 150 g feta cheese (crumbled, plus extra for garnish)
  • 2 tablespoons parsley (chopped finely)
  • 2 tablespoons balsamic vinegar
  • Salt and pepper (to taste)
  • 4 tablespoons olive oil

Instruction

  • Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
  • Place the red onion and beetroot wedges in a roasting tray. Drizzle over 2 tablespoons of olive oil and sprinkle over a little salt and pepper. Turn the vegetables in the oil, then spread them out into a single layer.
  • Roast in your preheated oven for 10 minutes, turn the vegetables, then roast for a further 8 minutes or until the beetroot is soft (check by inserting a knife – it should go in easily) and the red onion is just tinged with golden brown but not burnt!
  • Meanwhile cook the rice according to packet instructions / your own preferences.
  • When the red onions and beetroot are ready, add the puy lentils to the tray and give everything a stir. Spread out again in the roasting tray and return to the oven for 2 minutes, by which time the puy lentils should be warmed through.
  • While the lentils are warming, mix together the dressing ingredients in a small jug or jam jar.
  • After the 2 minutes are up, remove the roasting tray, add the dressing and stir everything together.
  • Place the rice on a large serving platter. Top with the beetroot/onion/lentil mixture. Crumble over the feta cheese and, finally, scatter over the chopped parsley.
  • Serve warm or cold, on it's own or with crusty bread, a green side salad and a glass of Pinot Noir or Sauvignon Blanc.