Feta, turkey and warm lentil salad recipe

1. 1

   Preheat the oven to 180C/gas mark 4 and youll need a baking tray.

2. 2

   First, prepare the vegetables.

3. 3

   Peel the carrots then cut in half lengthways, cut again into pieces on an angle, discarding the tops.

4. 4

   Peel and chop the onion into chunky pieces.

5. 5

   Peel the beetroot and cut into wedges then cut in half again.

6. 6

   Place all the vegetables on a baking tray (cookie sheet) and toss thoroughly in the oil.

7. 7

   Roast in the oven for 5060 minutes until cooked.

8. 8

   Meanwhile, bring a pan of boiling water to the boil with the measured salt.

9. 9

   Pour the lentils into the pan and cook for 1820 minutes until soft.

10. 10

    Then, drain through a sieve (strainer).

11. 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. 12

    Remove and slice.

13. 13

    Now, bring the salad together by mixing the lentils, carrots, onion, beetroot, lemon zest and two-thirds of the chervil together.

14. 14

    Drizzle with the balsamic syrup and add a little salt to taste, if necessary.

15. 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.

* Per serving · 4 servings · Values may vary.