LENTIL, BEETROOT & FETA SALAD
Prep: 10 mins
You will need:
100g baby beetroot canned, drained
150g brown lentils canned, drained
1 tsp balsamic vinegar
1tsp extra virgin olive oil
20g baby spinach leaves
30g reduced-fat feta
1. Quarter or halve the beetroot depending on the size. Place lentils into bowl, drizzle with combined vinegar and oil. Season to taste with salt and freshly ground black pepper.
2. Add the beetroot, spinach leaves and feta to the lentils and gently toss before serving.
YUM - cheap and healthy work lunches here I come!!