A fresh, healthy salad packed full of flavour. 


  • 3 cups water

  • 1 cup McKenzie’s French Style Lentils

  • 1 bay leaf

  • 3 tbsp olive oil

  • 2 tbsp lemon juice

  • 1 tbsp Dijon mustard

  • 1 garlic clove, crushed

  • McKenzie’s Himalayan Pink Rock Salt, to taste

  • McKenzie’s Whole Black Peppercorns, to taste

  • 1/2 red onion, finely sliced

  • 425g tin whole baby beets, drained and cut in half

  • 1/2 cup Italian parsley, chopped

  • 1/2 cup coriander leaves, chopped

  • 1/2 cup feta cheese, crumbled


  • 1.

    In a medium saucepan, bring the French Style Lentils, water and bay leaf to boil over medium-high heat. Reduce the heat and simmer until tender, about 25 minutes. Drain off any excess water and remove the bay leaf. 

  • 2.

    Combine olive oil, lemon juice, Dijon mustard, crushed garlic, salt & black pepper. Pour over warm lentils and lightly toss. 

  • 3.

    In a serving bowl, lightly toss the dressed lentils together with the red onion, baby beets, parsley and coriander. Top with crumbled feta.


Exclusive recipe from McKenzie's

For added freshness, replace the tinned beetroot with warm roasted fresh beetroot. 

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