Warm Lentil Salad on a Beet Pâté and Feta Base

A dish that blends the creaminess of beet pâté, the saltiness of feta, and the earthiness of lentils—perfect for those who crave bold yet balanced flavors.

Some dishes are born without a plan. Thrown together with whatever’s on hand, yet they end up saying much more.

This salad came together just like that. Leftover cooked lentils, an open jar of beet pâté in the fridge, and a bit of crumbled feta. And with that, an idea: to make something simple, yet gourmet.

Because sometimes, it’s all about the right balance—creamy and crunchy, warm and fresh, salty and sweet. And a bite that brings it all together.

This plate is just that.

An intense base of pâté that supports and elevates.

Hearty lentils that comfort.

Feta that brings just the right touch of salt.

And a handful of greens to round it out.

A salad that doesn’t feel like a salad. One you eat with a spoon—and with appetite. A reminder that tasty doesn't have to mean complicated.

Ingredients (serves 2–3)

1. 1 cup cooked lentils (green or brown work well)

2. 2–3 tbsp Rancho Kiaora beet pâté

3. 100 g (about 3.5 oz) feta cheese, cut into small cubes

4. 1 tsp sesame seeds (optional)

5. Fresh parsley, chopped

6. Olive oil

7. Lemon juice (optional)

8. Salt and pepper to taste

How to make it

1. Build the base: On a large plate or shallow dish, spread a generous layer of beet pâté using the back of a spoon.

2. Add the cheese: Scatter the feta cubes evenly over the pâté.

3. Top with lentils: Spoon the cooked lentils on top. If they’re cold, you can warm them slightly to keep the dish lukewarm.

4. Season: Drizzle with olive oil, add a squeeze of lemon juice if you like a bit of acidity, and season with salt and pepper.

5. Finish: Sprinkle with chopped parsley and sesame seeds for extra texture and freshness.

Kiaora Tip

Perfect for sharing—or enjoying solo with some pita or toasted bread on the side.