North African Beetroot, Fennel and Lentil Salad

Ingredients

Salad

• 3 medium beetroots, trimmed
• 1 tablespoon olive oil
• 1 medium fennel bulb
• 400 g brown lentils, rinsed and drained
• 100 g wild rocket
• 200 g feta cheese, thinly sliced

Dressing

• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon white sugar
• 1 minced garlic clove
• 2 teaspoons finely chopped fresh fennel leaves

Directions

1. 1

   Preheat the oven to 180oc.

2. 2

   Take a small baking dish and mix the oil and the beetroot together. Bake for 1 hour or until tender. Allow to cool. Peel beetroot and chop coarsley.

3. 3

   Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.

4. 4

   Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!

5. 5

   Toss the fennel, lentils and rocket in a large bowl with half of the dressing. Slowly add the beetroot and toss gently. Top with the fetta cheese and drizzle with the remaining dressing.