This recipe meets the GREEN criteria in the ACT Government Healthy Food and Drink Choices Policy.
1 x 450g can whole baby beetroot, drained
1 x 400g can lentils, drained and rinsed
2 spring onions, finely sliced
50g wild rocket leaves
2 tsp extra virgin olive oil
1 tsp red wine vinegar
¼ cup crumbled reduced fat feta cheese
- Cut any larger beetroot in half and combine with lentils and spring onions in a bowl. Add the rocket and drizzle with combined oil and vinegar. Gently toss to coat.
- Transfer salad to a serving platter, scatter with feta and a grinding of pepper.