Beetroot, Orange & Lentil Power Salad
Method
Prepare the orange: Cut the top and bottom from the orange and remove the peel and white pith with a sharp knife. Cut between the membranes to release the segments. Squeeze the remaining membrane to collect 1 tablespoon of juice for the dressing.
Warm the lentils: Heat half the olive oil in a skillet over medium heat. Add the lentils and cumin and cook for 3–4 minutes until warmed through. Season with salt and black pepper.
Make the dressing: Whisk together the remaining olive oil, orange juice, lemon juice and Dijon mustard until smooth. Season lightly with black pepper.
Build the salad: Arrange the spinach and arugula on two plates. Add the warm lentils, beetroot and orange segments.
Finish: Drizzle with the citrus dressing and scatter with walnuts, feta and fresh mint. Serve immediately while the lentils are warm.
Vegan option: Replace the feta with 30 g toasted pumpkin seeds or crumbled firm tofu mixed with a little lemon juice. All other ingredients are naturally vegan. Earthy beetroot, sweet orange and warm lentils create a beautiful contrast of flavours in this vibrant power salad. Walnuts and leafy greens add texture and nutrients, while the bright citrus dressing balances the richness of the lentils and feta.
Nutrition Facts
Per serving
