10-30 minutes 2 servings 600 kcal or less a week of healthy suppers contrasting flavours diet fibre five a day folate good for you low calorie mains mixed veg pulses quick root veg two of five a day vitamin c weight watching

Ingredients

2 beetroot (use different colours if you like), peeled and cut into wedges

100g baby carrot

2 tbsp sherry vinegar

1 tsp Dijon mustard

1 tbsp extra-virgin olive oil

small bunch mint , few leaves picked and remaining chopped

pinch of sugar

250g pouch cooked basmati rice

400g can cooked puy lentils , drained and rinsed

2 tbsp hazelnut , toasted and roughly chopped

2 tbsp crumbled feta cheese

Method

Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.

Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.

Lentil rice salad with beetroot & feta dressing

Ingredients

Method