Gail's Winter Salad

• Beetroot, raw50g
• Extra virgin olive oil (sprays)2g
• Fresh thymeTo taste
• Rocket, raw10g
• Hazelnuts15g
• Sun-dried tomatoes10g
• Extra virgin olive oil1 tsp
• Red wine vinegar1 tsp
• Dijon mustard1 tsp
• Honey½ tsp
• Garlic1 medium clove
• LemonJuice of ½
• Light sheeps feta50g
• Puy lentils, cooked50g

Nutritional values are estimates based on ingredients entered into the NutraCheck app. Exact values may vary depending on specific ingredients used.

1. 01

   Preheat the oven to 180°C. Spray the chopped beetroot lightly with olive oil, scatter with thyme and roast for 20-25 minutes, depending on size. Check with a sharp knife, if it slides in and out easily, they're ready.

2. 02

   Toast the hazelnuts in a dry pan for a few minutes until golden, then set aside to cool.

3. 03

   Blend the tomatoes, olive oil, vinegar, mustard, garlic, honey and lemon juice to make the vinaigrette. Season to taste.

4. 04

   In a large bowl, toss the warm lentils with the vinaigrette. Add the rocket, spoon over the beetroot, crumble the feta, and finish with the toasted hazelnuts.