Warm salad of beetroot, feta, puy lentils and rocket

Name: Warm salad of beetroot, feta, puy lentils and rocket
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: Enough puy lentils for two, made up as per the pack instructions; 4 small beetroot, topped and tailed and individually wrapped in foil; A block of feta, broken into smallish chunks; 100 g rocket; 1 fennel, shaved as fine as it will go on a mandolin; 1 clove of garlic, really finely sliced; 100 mls (ish) of extra virgin olive oil; 2 spring onions, cut into rings; Juice of one lemon; Sea salt and black pepper

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Starter

Very Easy

30 min

Preparation

Preparation15 min

Cook time15 min

Preheat your oven to 160 degrees and cook the beetroot for 1.5 hours.
Once cool enough to handle, peel them gently with your fingers and cut into fine segments (cut the same way as the segments of an oranges).
Heat half the olive oil in a pan and add the garlic, cook gently on a low heat for a few minutes until you can smell the garlic and it is still white.
Add the lentils to the pan and stir until they're all covered in oil and warmed through (will take around 5 minute.
In a large salad bowl add the shaved fennel, spring onion and a good few scrunches of sea salt and some black pepper, half the lemon juice and the other half of the extra virgin.
Mix thoroughly with your hands- Add the warmed lentils and garlic oil to the bowl, with the feta, beetroot and rocket.
Combine all the ingredients gently and eat - nice on its own as a light lunch or dinner, or as a side dish to lamb or bbq dishes.