An Ode to Abel & Cole - Lentil salad with beetroot, sweet potato and feta

I love Abel & Cole! I started getting their organic fruit and vegetables delivered soon after Stanley was born. Each week a big brown box arrives at my door and it’s like I’ve been sent a lovely organic present. I get the small mixed fruit and veg box which seems to be enough for me and the hubby and it’s also great to be able to make baby Stanley pureed meals that are 100% organic.

The boxes contain weekly recipe cards encouraging you to try new recipes with your produce and the different variety of fruit and veg inspires you to experiment with your meals so much more.

Hurrah for Able & Cole

Abel & Cole are like my big extended family. Whenever I’ve spoken to them on the phone, (as well as the time I harassed them on twitter to find out why I hadn’t won their jam recipe competition), they’re always nice and they even gave me a big bottle of olive oil for referring a friend once.

Disclaimer: I have not been endorsed by Able & Cole to write this post I just happen to think they are awesome (genuinely). If you do sign up make sure you let them know I sent you : )

Lentil salad with Abel & Cole beetroot, sweet potato and feta

This week my box had some lovely beetroot in. Beetroot is one of my all time favourite vegetables and is just fantastic when roasted. I used these for the basis of my salad.

Ingredients:

1 cup of green lentils

1 dash red wine vinegar

1 dash balsamic vinegar

1 chopped fresh red chilli

½ lemon squeezed

Handful of fresh chopped mint

Handful of nut – pecans or walnuts

Feta (crumbled)

A bunch of salad leaves including rocket

2 x beetroot

1 x sweet potato

Teaspoon cumin

Teaspoon chilli powder

Method:

1) Boil the green lentils until soft

2) Chop and roast the sweet potato and beets with chilli powder, cumin, oil, crushed sea salt and pepper

3) Once the lentils are cooked, add the red wine and balsamic vinegar, chopped chilli, mint and lemon. Cook on a low heat for a further five minutes to infuse and then remove from heat and season to taste

4) Add the lentils to the roasted vegetables and serve on a bed of leaves, (I used Able & Cole’s mixed leaves with rocket), and top with crumbled feta and walnuts