This Beetroot, Fig and Lentil Salad is a summery and colourful salad that’s ready in a flash. Earthy beetroot and lentils, sweet figs with its crunchy seeds, slightly bitter grapefruit, salty feta, sharp red onions and herby za’atar makes for a delicious and healthy salad that is a perfect partner for a simple roast chicken, grilled lamb chops or fab all in one meal.

This vibrant salad is not only bursting with flavours but also packed with nutrients, making it a wholesome addition to any meal. Bonus is that each bite is a lovely contrast of textures—tender lentils, juicy figs, crunchy onion, and crumbly cheese.

The Beetroot, Fig and Lentil Salad is a super versatile salad. If you feel like a warm(ish) salad, get the lentils boiling and prep all the other ingredients. Once the lentils are cooked, pile onto a serving platter and top with the rest of the ingredients for a great warmer salad. 

It’s an excellent make ahead dish, the flavours will deepen as they meld together when left to sit for a few hours. Not in the mood for feta? Replace the feta with grilled halloumi cheese. Add more crunch with toasted walnuts or pecan nuts. Or add some roasted sweet potatoes for something even more substantial. I did not faff too much with a dressing, a squeeze of lemon juice and a glug of good olive oil is all I felt it needed. For a slightly more tangy flavour, replace the lemon juice with some pomegranate molasses. Delicious!

I hope you enjoy this recipe for a Beetroot, Fig and Lentil Salad. Once you’ve made the recipe, please share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

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Beetroot, Fig and Lentil Salad

Servings 4

Ingredients
  

  • cup lentils cooked
  • 3 medium beetroot cooked and cut into chunks
  • 6 fresh figs quartered
  • 2 small grapefruit peeled and segmented
  • 150 g feta cheese cubed
  • 1 small red onion thinly sliced
  • 2 tbsp za’atar
  • juice of 1 small lemon
  • 45 ml good quality olive oil
  • sea salt and ground black pepper to season

Instructions
 

  • Spoon the lentils on a serving platter
  • Top the lentils with the chunks of beetroot, figs, grapefruit segments, feta cheese and red onion
  • Scatter the za’atar on top of all the ingredients
  • Mix the lemon juice and olive oil and drizzle over the salad
  • Season with some sea salt flakes and freshly ground black pepper to taste
  • Give it a gentle mix and serve immediately or let the salad sit for a few hours before serving

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