Zucchinis, beet and lentils salad

Ingredients

• 1
  
  big cooked beet
  
• 1 1/2
  
  cups zucchinis cut in slices
  
• 1/3
  
  uncooked lentils
  
• 1/4
  
  feta
  
• 4
  
  handfuls lamb’s lettuce
  
• 
  
  olive oil
  
• 
  
  balsamic vinegar
  
• 
  
  parsley
  
• 
  
  salt and pepper
  

Directions

1. Simply put and not to have to watch, I cooked my zucchinis in the oven. Place slices on a cooktop covered with paper of cooking. Put in the oven without hanging oil 15 in 25 minutes in 400°F (200°C).
2. In same time, cook your lentils.
3. Once zucchinis and lentils are cooked, put zucchinis in a plate so that they cool and press lentils. Cut your beet in cubes.
4. Serve with the lamb’s lettuce, lentils, beet, zucchinis and feta cheese. Season with 2 tbsp olive oil, 1 of balsamic vinegar, salt pepper and cut some parsley over.