- 3 large beetroot , cut into wedges
- 2 tbsp rapeseed oil
- 5 thyme sprigs
- 25g feta , crumbled
- 1 tbsp honey
- 200g canned green lentils , drained
- 50g rocket
- 30g mixed seeds
Heat the oven to 220C/200C fan/gas 8. Toss the beetroot, ½ tbsp oil and the thyme in a roasting tin. Season. Roast for 30-35 mins or until tender, adding the feta for the last 10 mins. Leave to cool slightly. Whisk the remaining oil with the honey, a splash of cold water to loosen and some seasoning. Warm the lentils in a pan or microwave, then season. Toss the beetroot and feta with the rocket and dressing, then serve on top of the lentils with the seeds and dill scattered over.
Why not try our Herby orzo and lemon salad!