North African Beetroot, Fennel And Lentil Salad - cooking recipe

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

Preparation

Preheat the oven to 180\u00b0C.
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 coarsely.
Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
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 feta cheese and drizzle with the remaining dressing.