Roasted Beetroot, Avocado and Lentil Salad - Sarah Graham Food

Ingredients

• 500g fresh whole beetroot
• 1–2 Tbsp olive oil
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 x 400g can lentils, drained
• ½ red onion, finely chopped
• two handfuls of baby spinach leaves, rinsed
• 1 Tbsp each chopped fresh mint and parsley (or coriander)
• 75 g feta or goat’s cheese
• salt and freshly ground black pepper
• 1/4 cup olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp honey