5 beetroots, roughly 100g each, trimmed, scrubbed clean
1/3 cup (80ml) olive oil
200g Puy or other French-style lentils
1 dried bay leaf
200g mixed sprouts
100g pea shoots
150g marinated feta, drained
100ml extra virgin olive oil
1 tbs Dijon mustard
Juice of 1 lemon
1 tsp runny honey
Preheat oven to 180°C/160°C fan-forced. Place each beetroot on a piece of foil large enough to enclose it, then drizzle with olive oil and season with sea salt flakes. Wrap each beetroot, place them on a baking tray, then bake for 60-75 minutes, or until tender when tested with a fork or skewer. Set aside to cool slightly. When cool enough to handle, peel the beets, slice in half, then cut into wedges.
Rinse your lentils under cold running water, then place them in a medium-sized saucepan along with the bay leaf. Add enough cold water to cover them well.
Bring the water to a gentle simmer, then cook over low heat for 20-25 minutes or until just tender. Drain well, and remove and discard the bay leaf. Season the lentils with a good pinch of sea salt flakes, then set aside to cool.
Meanwhile, to make the dressing, whisk everything together in a bowl, then season with sea salt flakes. Combine the mixed sprouts and lentils in a bowl, dress with half the dressing and season with sea salt flakes, if necessary.
To assemble, spread a third of the lentil mixture over the bottom of a large serving bowl, scatter over a third of the beetroot, a third of the pea shoots and a third of the feta. Repeat until all ingredients are used up, finishing with feta. Drizzle over remaining dressing, then serve.