Roasted beetroot & raw honey salad

• beetroot↗3 large

  cut into wedges

• rapeseed oil↗2 tbsp tbsp
• thyme sprigs↗5
• feta↗25g g

  crumbled

• honey↗1 tbsp tbsp
• green lentils↗200g canned g

  drained

• rocket↗50g g
• mixed seeds30g g
• dill↗small handful of

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 8. Toss the beetroot, ½ tbsp oil and the thyme in a roasting tin. Season. Roast for 30-35 mins or until tender, adding the feta for the last 10 mins. Leave to cool slightly.

2. 2

   Whisk the remaining oil with the honey, a splash of cold water to loosen and some seasoning. Warm the lentils in a pan or microwave, then season. Toss the beetroot and feta with the rocket and dressing, then serve on top of the lentils with the seeds and dill scattered over.