Prep
15 MIN
Ingredients
2
Beetroot (about 400g)
400 g
Can Wattie's lentils in springwater, drained
1
Small red onion, finely diced
1/2
Punnet cherry tomatoes, halved
1/4-1/2 cup
Eta lite and free honey mustard dressing
50 g
Traditional feta, crumbled
-
Salad leaves
Instructions
Step 1
Peel and coarsely grate the beetroot into a mixing bowl.
Step 2
Add the drained Wattie’s Lentils, red onion and cherry tomatoes.
Step 3
Mix through Eta Lite and Free Honey Mustard Dressing.
Step 4
Place the salad leaves on a serving platter. Spoon over the salad.
Step 5
Just before serving scatter over the crumbled feta and lightly toss into the salad.