Beetroot and Feta Salad


  1. Whisk together the orange juice, olive oil, vinegar, mustard and a good pinch of salt and pepper.
  2. Chuck the beets, lentils, tomatoes, spring onions, pistachios into a serving, feta, mint and rocket into a serving bowl. Pour over the dressing. Toss together and serve immediately.


Serves 4

For the dressing
The juice of an orange
1 tbsp olive oil
2 tbsp white wine vinegar
2 tsp Dijon mustard

For the salad
250g cooked beetroots, peeled and cut into small chunks
200g cooked green lentils, from a tin
150g cherry tomatoes, halved
4 spring onions, finely sliced
25g shelled pistachios, roughly chopped
100g feta, crumbled
A large handful of roughly torn mint leaves
A large handful of rocket leaves
Salt and pepper

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