Beetroot and Lentil Salad

Ingredients

• 1 x 450g can whole baby beetroot
• 1 x 400g can lentils
• 2 spring onions
• 50g wild rocket leaves
• 2 teaspoons extra virgin olive oil
• 1 teaspoon red wine vinegar
• ¼ cup crumbled reduced fat feta cheese

Method

1. Drain beetroot. Drain and rinse lentils.
2. Finely slice spring onions.
3. Cut any larger beetroot in half and combine with lentils and spring onions in a bowl.
4. Add the rocket and drizzle with combined oil and vinegar. Gently toss to coat.
5. Transfer salad to a serving platter, scatter with feta and a grinding of pepper.