Name: Roasted beetroot, feta and lentil salad
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 2 cup organic brown lentils; 1 onion, chopped; 2 clove garlic, peeled and crushed; 4 tablespoon extra virgin olive oil; 2 tablespoon root ginger, chopped; 2 teaspoon cumin seeds; 2 teaspoon turmeric; 2 teaspoon mild curry powder; 3/4 cup red wine vinegar; 4 spring onions, sliced; 1 cup celery, diced; 250 gram mung bean sprouts; 450 gram roasted baby beetroot, chopped; 250 gram garlic and cumin feta, diced; 1/2 cup fresh coriander, chopped