by Amanda Hamilton, TV nutritionist
1/2 Orange Medium
1 Spring Onion
1 handful Salad Leaves
2 sprigs Fresh Mint
1 tbsp White Wine Vinegar
80 g Puy/Green Lentils - Ready Cooked
1/2 Orange Zest
2 tsp Udo's Oil
110 g Beetroot Raw
- Rinse and drain the lentils and place them in a mixing bowl.
- Put on a pair of food gloves and peel the raw beetroot and then grate it finely and add it to the lentils.
- Then add in the sliced spring onion, chopped mint, udo's oil (or olive oil), vinegar, orange zest and the peeled and segmented orange plus any juice, mix well.
- Finally season the salad as required and serve on a bed of mixed leaves.