Office kitchen beetroot and watercress salad recipe

Libby Limon BSc NT mBANT / Oct 29, 2015

A vegetarian dish, but high in protein and fibre to keep you fuller for longer, sustained release of energy and focus throughout the afternoon.

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Even with the smallest and minimally equipped office kitchen it is easy to create a delicious, nutrient dense and cost effective lunch. This tasty deli style salad, is created in minutes with just the use of a knife and plate. Equivalent of 3 of your 5aday vegetables. Packed with antioxidants, for a healthy immune system and liver detoxification and almost 50% of your RDA of iron, for oxygen transport.

Approximate cost £2.40
Energy per serve: 503Kcal

Ingredients – Serves 1
½ pack Cooked Beetroot (vacuum packed)
40g Baby watercress
½ pouch Puy Lentils (pre-cooked)
1 tbsp Balsamic vinegar
1 tbsp Olive oil
50g Feta cheese
Sea Salt and Pepper

Method
Cut the beetroot into bite-sized pieces, mix with puy lentils and watercress. Dress with vinegar, olive oil and seasoning, by adding and gently tossing.  Crumble over the feta cheese.