Feta, turkey and warm lentil salad recipe

• 2 carrots
• 1 large red onion
• 3 beetroots
• 1 tsp vegetable oil
• 150 g (5.3oz) puy lentils
• 250 g (8.8oz) turkey escalope
• 0.5 lemon, finely grated zest only
• 10 g (0.4oz) chervil, chopped
• 40 g (1.4oz) balsamic syrup
• 100 g (3.5oz) feta cheese
• 30 g (1.1oz) baby leaf spinach

1. Preheat the oven to 180C/gas mark 4 and youll need a baking tray.
2. First, prepare the vegetables.
3. Peel the carrots then cut in half lengthways, cut again into pieces on an angle, discarding the tops.
4. Peel and chop the onion into chunky pieces.
5. Peel the beetroot and cut into wedges then cut in half again.
6. Place all the vegetables on a baking tray (cookie sheet) and toss thoroughly in the oil.
7. Roast in the oven for 5060 minutes until cooked.
8. Meanwhile, bring a pan of boiling water to the boil with the measured salt.
9. Pour the lentils into the pan and cook for 1820 minutes until soft.
10. Then, drain through a sieve (strainer).
11. In a hot, dry ovenproof frying pan (skillet), colour the turkey on one side, turn over and cook in the oven for a further 810 minutes.
12. Remove and slice.
13. Now, bring the salad together by mixing the lentils, carrots, onion, beetroot, lemon zest and two-thirds of the chervil together.
14. Drizzle with the balsamic syrup and add a little salt to taste, if necessary.
15. To serve, divide the spinach leaves between 2 plates and top each with half the lentil-vegetable mixture, half of the turkey slices, feta and remaining chervil and gently toss to combine.

carrots, red onion, beetroots, vegetable oil, puy lentils, turkey escalope, lemon, chervil, balsamic syrup, feta cheese, baby leaf spinach

Taken from www.lovefood.com/guide/recipes/46505/feta-turkey-and-warm-lentil-salad (may not work)