Beetroot, lentil and feta salad with mint dressing

10g seeds (pumpkin, sunflower – your choice)

2 tsp extra-virgin olive oil

½ lemon, juiced

Small bunch of mint, big leaves finely chopped, small leaves for garnish

2 cooked beetroot, cut into wedges

100g cooked lentils

50g salad leaves

15g feta

Toast the seeds in non-stick frying pan over medium heat for 3-4 minutes, keeping them moving so they don’t burn.

Mix the olive oil, lemon juice, finely chopped mint and some seasoning together in a large bowl to make a dressing. Add the beetroot, lentils and rocket and mix well.

Serve with the feta crumbled on top and garnish with the seeds and small mint leaves.