Serves 2

Ingredients

1 pack (10½oz / 300g / 1¼ cups ) ready-cooked vacuum packed beetroots
8oz / 225g / 1 cup cooked brown rice
Large can cooked green lentils, drained and rinsed
2 tbsp flaked almonds
6oz / 170g / ¾ cup goat’s cheese

For the dressing:

2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp extra-virgin olive oil
Drizzle of honey
¼ tsp dried mint
Salt and freshly ground black pepper

Preparation method

1 Cut the beetroots into wedges.
2 Whisk together the vinegar, mustard, olive oil, honey, chopped mint and seasoning to make the dressing.
3 Combine the rice and lentils in a bowl.
4 Add the beetroots, then pour over the dressing and toss to combine. Transfer to a plates or bowls and sprinkle over the flaked almonds and feta cheese to serve.