Lentil, olive and beetroot salad

SERVES 1 Prep 5 mins | Cook 25 mins ● 50g dried puy lentils

● 10 mixed olives

● 30g light feta, cut into small cubes

● 20g rocket

● 3 baby beetroot (in vinegar), quartered

● 1 sachet WW Garlic & Chive Salad Dressing, to serve

● 10g croutons, to serve

● 1 tsp mixed seeds, to serve

1 Rinse lentils under cold running water, then drain and put in a small pan. Cover with cold water, then bring to boil. Reduce heat to low and simmer for 20-25 mins or until tender. Drain, then transfer to a bowl.

2 Add olives, feta, rocket and beetroot to lentils, then drizzle over dressing and toss to combine. Season to taste.

3 Serve topped with croutons and seeds.