This salad can be thrown together and taken with you as a packed lunch or enjoyed at home, as long as you have roasted the veggies in time! You can use any vegetables here e.g. butternut, courgette/ zucchini, tomatoes, carrot, sweet potato etc. Use what you have!

Ingredients, serves 4

one tray of roasted beetroot, carrot and onions (see
previous recipe).
300g Puy Lentils (you can use ready cooked) OR 150g
dried Puy lentils
200g feta cheese, crumbled
150g rocket / arugula
2 tablespoons EVOO
2 tablespoons fresh lemon juice
50g crushed walnuts
salt and pepper

Method

1. If you are using dried lentils, add 50g to a pan of boiling water and cook with twice as much water and a little vegetable stock for 25-30 minutes until tender. Drain and allow to cool. I often keep some ready cooked lentils in my cupboard to make things easy if I am short of time.
2. Pop the cooled vegetables in a bowl and add the crumbled feta, Puy lentils, rocket and walnuts.
3. Mix the lemon juice and olive oil together in a bowl and stir through the salad. Season with salt and pepper.

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