Spicy chicken, mango & jalapeño salad
Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad
Lentil rice salad with beetroot & feta dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 beetroot(use different colours if you like), peeled and cut into wedges
- 100g baby carrot
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- small bunch mintfew leaves picked and remaining chopped
- pinch of sugar
- 250g pouch cooked basmati rice
- 400g can cooked puy lentilsdrained and rinsed
- 2 tbsp hazelnuttoasted and roughly chopped
- 2 tbsp crumbled feta cheese
Nutrition: per serving
- kcal496low
- fat23g
- saturates5g
- carbs57g
- sugars8g
- fibre8g
- protein16g
- salt1.3glow
Method
step 1
Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
step 2
Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.
