A high fibre winter salad with beetroot, hazelnuts and greens, perfect for a balanced and satisfying lunch.

Ingredients

50g beetroot, raw

2g (sprays) extra virgin olive oil

fresh thyme

10g rocket, raw

15g hazelnuts

10g sun-dried tomatoes

1 tsp extra virgin olive oil

1 tsp red wine vinegar

1 tsp Dijon mustard

½ tsp honey

medium clove garlic

Juice of ½ lemon

50g light sheeps feta

50g puy lentils - cooked

Method

Preheat the oven to 180°C. Spray the chopped beetroot lightly with olive oil, scatter with thyme and roast for 20–25 minutes, depending on size. Check with a sharp knife — if it slides in and out easily, they’re ready.

Toast the hazelnuts in a dry pan for a few minutes until golden, then set aside to cool.

Blend the tomatoes, olive oil, vinegar, mustard, garlic, honey and lemon juice to make the vinaigrette. Season to taste.

In a large bowl, toss the warm lentils with the vinaigrette. Add the rocket, spoon over the beetroot, crumble the feta, and finish with the toasted hazelnuts.