Dhayaati’s Hot salad of lentils with turkey and feta

Preheat the oven to 180 ° C (item 6). Provide a plate.

Preparation of vegetables

Prepare the vegetables first. Peel the carrots, cut in half lengthwise, then quartered, removing the hard heart. Peel the onions and cut into pieces. Peel the beets, cut them into quarters, then cut them in half.

Cooking vegetables

Spread the vegetables on the plate and coat them with oil. Roast for 50 to 60 minutes, until tender.

Cooking lentils

Boil a pan of water with salt. Add the lentils and cook for 18 to 20 minutes. When they are tender, drain them.

Cooking turkey cutlets

Sear the turkey escalope for a few seconds, in a very hot pan, to brown them on one side. Then turn them over and finish baking for 8 to 10 minutes. Take them out and slice them.

Preparation of the salad

Assemble the salad by mixing lentils, carrots, onion, beets, lemon peel and ⅔ of chervil. Sprinkle with balsamic syrup and, if necessary, season with salt.

Dressage

In two plates, divide the spinach sprouts, then the lentil salad, the turkey slices and the feta. Sprinkle the rest of the chervil and stir a little before serving.