Roasted beetroot, goat’s cheese and lentil warm salad

309 CALS PER SERVING

SERVES 2 Preheat the oven to 200C/ 180C fan/gas mark 6.

Trim 2 whole raw beetroot, scrub them clean and wrap each one in foil. Place on a baking tray and cook in the oven for 1 hour, until a knife is inserted easily.

Allow to cool slightly then rub off the skins and discard.

Cut the beetroot into wedges and place in a bowl with 125g cooked lentils.

Whisk together 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar and some seasoning then stir through a small bunch parsley, finely chopped.

Pour this over the beetroot and lentils and mix well. Divide 2 large handfuls

rocket between two bowls, then add the beetroot mix and crumble over 50g goat’s cheese before serving.