This recipe was adapted from BBC Good Food and the image taken from The Spruce Eats as part of National BBQ week. This will go perfect with Helen Browning’s BBQ Box!


  • 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!

Get ahead of the queues.

Join our mailing list to receive the latest news, special offers, events and promotions from our team. £5 off when you subscribe. 

You have Successfully Subscribed!