Ingredients (serves 4)

4 tbsp extra virgin olive oil
1 red onion, chopped finely
2 garlic cloves, crushed
2 x 400g cans lentils, drained and rinsed
450g can beetroot wedges, drained
1 large carrot, roasted & sliced
1 tbsp red wine vinegar
200g baby rocket & spinach leaves
90g Lemnos reduced fat feta cheese, crumbled

Method

1. Cook onion & garlic in 1 tbsp olive oil.
2. Add lentils, beetroot and carrot – cook for 1 minute.
3. Whisk remaining oil with vinegar and pinch salt and pepper. Add to lentil & beetroot mix.
4. Combine rocket, baby spinach leaves & feta and stir through the lentil mix. Toss gently to combine all ingredients. Serve warm.

Tip

Wash the canned beetroot and lentils prior to use to decrease sodium intake.

PER SERVE
Energy (cal) 300cal
Protein 20g
Fat 21g
Saturated Fat 5g
Carbohydrate 33g
Sodium 600mg