Lentil, beetroot and feta salad
Beetroot, canned in brine, drained
100 g, (preferably baby variety)
1 tsp, extra virgin
baby spinach leaves
reduced fat feta cheese
30 g, crumbled
lentils, canned, rinsed, drained
- Quarter or halve the beetroot, depending on the size. Combine vinegar and oil in a large bowl. Add lentils and season to taste with salt and pepper.
- Add beetroot, spinach and feta to lentil mixture. Gently toss the salad and serve.