LENTIL, FETTA & BEETROOT SALAD
PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4
½ cup (100g) French-style green lentils
250g packet microwave brown rice and quinoa
½ small red onion, chopped finely
¼ cup (40g) seed mix (pepitas and sunflower seeds), toasted
2 tablespoons dried currants
125g vacuum-packed cooked beetroot, cut into wedges 125g marinated fetta, drained
60g rocket leaves
HONEY-LEMON DRESSING
¼ cup (60ml) extra virgin olive oil ¼ cup (60ml) lemon juice 2 teaspoons honey 1 teaspoon ground cumin
1 Cook lentils in a small saucepan of boiling water for 20 minutes or until just tender. Drain, then rinse under cold water; drain well.
2 Meanwhile, prepare brown rice and quinoa following packet directions. Transfer to a large bowl; cool.
3 Make honey-lemon dressing.
4 Add lentils, onion, seed mix, currants, beetroot and crumbled fetta to rice; toss to combine. Season; top with rocket. Add dressing to salad just before serving.
HONEY-LEMON DRESSING
Place ingredients in a small screw-top jar; shake to combine.
Test Kitchen Notes
The dressing and salad, without the rocket, can be made up to 2 days in advance and refrigerated in separate airtight containers until ready to serve.
GINGER BEEF QUINOA SALAD
PREP + COOK TIME 35 MINUTES SERVES 2
½ cup (100g) tri-coloured quinoa, rinsed well
1 cup (250ml) water
2 teaspoons fish sauce
2cm piece fresh ginger, grated finely
1 small clove garlic, crushed
¼ teaspoon freshly ground black pepper
200g beef fillet steak
100g sugar snap peas, trimmed, halved lengthways
1 baby gem lettuce heart, quartered
Denne historien er fra Issue 57 2020-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 57 2020-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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