Beet, Black Lentil, Feta & Walnut Salad – Rancho Gordo

Ingredients

• 1½ cups walnuts
• ¼ cup olive oil, plus extra for drizzling
• sea salt
• 2¼ lb cooked beets, roughly chopped
• 2 cups cooked Rancho Gordo Black Caviar Lentils
• 1 banana shallot, thinly sliced
• 5 oz feta, cubed
• a bunch of flat-leaf parsley, roughly chopped
• zest and juice of 2 lemons
• 1 tbsp white wine vinegar
• black pepper