Office lunches that wil give you energy

Beetroot, Baby Spinach And Lentil Salad
Serves 2

Beetroots are known for their detoxifying qualities, lentils lend B vitamins, protein and substance, yoghurt is good for digestion and it’s finished with some antioxidant-rich leaves.

What You Need
1 bunch beetroot, washed and stems removed
1 & 1/2 cups cooked baby brown lentils
2 cups loosely packed baby spinach leaves
1/4 Mediterranean cucumber, thinly sliced (optional)

For The Dressing
1 cup plain non-fat yoghurt
2 tbsp mint, finely chopped
2 tbsp dill, finely chopped
2 tbsp extra-virgin or light (whichever is fewer calories) olive oil
Sea salt flakes and freshly ground black pepper

Method
Preheat the oven to 200C. Wrap each beetroot in heavy foil so that they are well sealed. Bake for 40 minutes or until a skewer or knife inserted goes in without any resistance. Allow to cool slightly and then unwrap, peel and slice. Mix the dressing ingredients until well-combined. Add the spinach leaves, lentils, cucumber and beetroots to a bowl and spoon over the dressing.

Cook's Tip: Tinned lentils will be softer and ready-cooked beetroot (often tossed with vinaigrette) sweeter. Goat's feta or labneh is a great addition.

Per 467g serving: 1800 kJ, 15g fat, 430mg sodium, 58g carbs, 18g fibre, 20g sugars, 22g protein.