Personally I could eat this as my main meal, but it is equally good as a side dish or salad.

1 Cup Brown/Green Lentils

3 Medium fresh Beetroot

2 Oranges

100g Feta cheese, cubed or crumbled

2 Tbsp Extra Virgin Olive Oil

6 Tbsp Red Wine Vinegar

Freshly Ground Black Pepper

1/4 Bunch Chopped fresh coriander (optional)

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Cook the lentils with plenty of water for approximately 20 minutes until soft, drain.

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Quarter the beetroots and simmer for approximately 30 minutes until a knife can easily penetrate them. Drain, cool with cold water then peel (the skins should easily rub off in your fingers). Cut into large chunks.

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Cut the peel from the oranges, remove any white pith and seeds. Cut into chunks.

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Combine the lentil, beetroot, oranges and feta in a bowl and gently mix.

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Season with pepper. Add olive oil and red wine vinegar, mix again. Sprinkle with chopped fresh coriander, if using.