Warm salad of beetroot, feta, puy lentils and rocket

Preparation

• 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.