Roasted Beetroot & Lentil Salad with Balsamic

This is a salad for people who think they don't like salad. Earthy roasted beetroot, tender lentils, and a tangy balsamic dressing. It's substantial, colourful, and tastes even better the next day. Make a big batch and eat it all week.

Ingredients (Serves 2):

• 4 small beetroot (or 2 large), peeled and cubed
• 1 tbsp olive oil
• Salt and pepper
• 1 x 250g pouch of pre-cooked Puy lentils
• A handful of rocket or mixed leaves
• 50g feta or goat's cheese (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey or maple syrup
• Pinch of salt

Method:

1. Preheat oven to 200°C (180°C fan). Toss the beetroot with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. Warm the lentils according to packet instructions.
3. Whisk the dressing ingredients together.
4. To assemble, arrange the rocket on plates. Top with the warm lentils and roasted beetroot.
5. Crumble over the feta if using. Drizzle with the dressing.

Why it's gut-friendly: Beetroot is packed with fibre and antioxidants. Lentils are prebiotic powerhouses. Rocket adds a peppery freshness. A balanced, gut-loving lunch.