Hello lovely readers,
Apologies for the delayed post. This week has been hectic for me and a lot of exciting/scary stuff is happening. I will try and design a recipe card for you all for this recipe if I get the chance over the weekend. But for now I will just type up the recipe here! After my moaning and tears, I secured myself a job at a Sainsbury’s Local for the weekends, fairly ok hours to bring some money in. Funds are running very low, but I’m impressed I’ve managed to last this long on Student Finance, thanks government. I better start saving for Christmas, because X Factor starts this weekend, which only means one thing… it will be Christmas before we know it. Exciting bit of news #1.
Exciting news #2 is that on Wednesday I went for an interview for a digital marketing internship for a foodie website. This was positive, and before even getting the chance to get home, I got a call saying I had been successful. I start on Tuesday, and it will last 3 months. It may give me some useful tips on how to improve my blog, and social media pages to really push this forward. I am excited but super scared about going into something that I know little about. I’m scared about working 7 days a week and the thought of being super tired but it will be worth it in the end, something good for my CV, and to learn new skills in order to progress in the future. I will still try and post to my blog but may struggle with this so please don’t hate me forever if I don’t always get something posted!
This weeks recipe is another healthy, tasty salad dish. A lentil, feta and beetroot salad perfect served with some chicken for a light, nutritious lunch or dinner. Would also be tasty served with some griddled halloumi for a veggie option.
Serves 3-4
Difficulty Easy
Time 20 Minutes
Ingredients
1 x 400g tin puy lentils, drained and rinsed.
100g Feta cheese, diced.
Aprox. 200g cooked beetroot (I used the pre-cooked vacuum packed ones from Sainsbury’s, I used 2 of the 3 in the pack).
2 tbsp Olive oil.
3 tbsp cider vinegar or balsamic – just use what you’ve got.
A sprig of mint leaves, finely chopped.
1/2 Red Pepper, diced.
A handful of good quality cherry tomatoes. I used Pomodorino.
Squeeze of Lemon
Salt & Pepper.
Method
- In a jar, or cup whisk together your oil, vinegar, and a squeeze of lemon.
2. In a bowl, add the rinsed lentils, the diced feta, and pepper. Dice the beetroot, and halve the tomatoes and add these to the bowl. Add the mint. Stir your dressing before adding to the bowl. Season to taste, but remember the feta is quite salty so err on the side of caution.
3. Leave in the fridge for about 20 minutes to half an hour to allow the flavours to develop.
4. Pour into a serving dish, and serve to friends and family. So easy can I even call it a recipe?!
Next week (if i’m not flat out by then) will be a not so healthy chocolate truffle recipe. Perfect for gifts to friends, who for me definitely deserved them for listening to my recent wobbles.
Wish me luck for the next week, stay tuned…
A girl with an appetite for all things creative,
Maria x
Use the best of the summer’s tomatoes in this delicious, herby tomato salad. I served mine with lamb fillet marinated in garlic, rosemary & lemon & some buttered new potatoes. But it’s perfect on it’s own, served with some crusty fresh bread to mop up the juices. The perfect simple supper.
Creative Appetite 