2 x 250g packs Cooked Beetroot, drained

1 tbsp Extra Virgin Olive Oil

2 tsp Balsamic Vinegar

400g can Puy Lentils, drained and rinsed

4 tbsp Honey & Mustard Vinaigrette

55g bag Rocket

1 bag Watercress, washed and tough stems removed

100g pack Goat’s Cheese

Preheat the oven to 200°C, gas mark 6. Cut each beetroot into 4 wedges. Place in a large roasting tin, drizzle with the oil and vinegar, and season. Roast for 10 minutes, stirring after 5 minutes, until the beetroot wedges are warmed through.

Tip the lentils into a bowl, add the warm beetroot then spoon over the vinaigrette dressing. Mix well.

Divide the rocket and watercress between 4 plates and arrange the lentils and beetroot on top. Crumble the cheese over and serve immediately.