Ingredients
- 2 chopped leeks
- 500g chopped spring greens
- 2 pouches of Merchant Gourmet Puy Lentils
- Salt and pepper to taste
- 1 pack of beetroot
- Vegan feta
- 1 finely chopped shallot
- Pinch of salt
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp honey or agave syrup
- 1 tsp mustard
- Juice of ⅓ lemon
Dressing:
Instructions
- Finely slice your leeks and spring greens and add to a pan with a glug of olive oil on a medium heat.
- While these cook, combine the ingredients for the dressing.
- Once the leeks and spring greens have wilted down, add your Puy Lentils to the pan and season to taste.
- Chop your beetroot into quarters and add to a separate heated pan with a little oil to caramelise.
- After 5-10 minutes, you should have some colour on the beetroot. Now plate up your Puy Lentil mixture, followed by dressing, beetroot and crumbled vegan feta.
- For an extra crunch, top with a handful of roasted hazelnuts.
