Lentil, Beetroot & Feta Salad

Gentle pan fry the walnuts for 5 minutes until warmed and put to the side to harden. Optional - nuts can be added as is.

Combine olive oil, lemon juice, mustard, crushed garlic, salt & black pepper in a mug and mix together with a fork.

Open the tins of lentils and rinse under running water. In a large bowl put lentils, red onion, parsley and beetroot and cover with dressing, tossing lightly with your fingers.

In a large shallow serving bowl, cover the bottom with rocket, add the lentil mixture, making sure all the dressing gets in there too.

Top with crumbled feta and walnuts.

Serve with sliced toasted sourdough bread