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.


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

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.