400g can no-added-salt lentils, drained and rinsed
150g rocket and/or baby spinach leaves
425g can baby beetroot, drained
2 Lebanese cucumbers, sliced in half moons
300g sliced roast beef
50g feta cheese, crumbled
2 tablespoons pumpkin seeds
¼ cup fresh mint leaves, torn
4 thick slices wholegrain bread stick, to serve
Instructions
Whisk together olive oil and balsamic vinegar in a bowl, add the drained lentils; mix, set aside.
On a large platter, arrange the beetroot and cucumbers. Spoon the lentils evenly over the salad and drizzle with any extra dressing.
Cover with slices of roast beet and then crumble over the feta. Sprinkle with seeds and garnish with mint leaves. Add cracked black pepper to taste. Serve with sliced bread stick.