Ingredients

• 450g can whole baby beetroot, drained
• 400g can lentils, drained and rinsed
• 2 spring onions, finely sliced
• 2 teaspoons extra virgin olive oil (10mL)
• 1 teaspoon red wine vinegar (10mL)
• 50g wild rocket leaves
• ¼ cup reduced fat feta cheese (62g), crumbled
• Freshly ground black pepper, to taste

Method

1. Cut any larger beetroots in half and combine with lentils and spring onions in a bowl.
2. Combine oil and vinegar.
3. Add the rocket to bowl and drizzle with dressing. Gently toss to coat.
4. Transfer salad to a serving platter, scatter with feta and a sprinkle of pepper.