Beetroot and puy lentil salad

Ingredients

• 200g puy lentils
• 1 bay leaf
• 500ml water
• Salt to taste (pinch)
• 5 beetroot
• 200g mung beans
• 100g pea shoots
• 150g marinated feta

Directions

1. Start by washing your lentils under cold running water.
2. Cook the lentils in the water with bay leaf and salt, very slowly over low heat. These should take about 25 minutes. Drain and set aside to cool.
3. To roast the beetroot, season with salt and olive oil, and wrap them in foil. Place in a 180 degrees c oven. Cook for an hour - an hour and a half depending on their size.
4. Let them cool then peel them with your hands and slice them into wedges.
5. Mix your mung beans and lentils together and dress with some of the dressing and season with salt.
6. Dress the sliced beetroot with the dressing and season with salt.
7. To assemble, start by laying down some mung beans and lentils, followed by beetroot, then pea shoots and lastly the feta. Then repeat until all the ingredients are gone.