Roast Pumpkin, Feta and Lentil Salad - Opus Live Well

Ingredients

• 3 fresh beets, uncooked and scrubbed
• 1 medium size pumpkin, cut in half and deseeded
• 2 cups of cooked lentils
• 1 red onion, sliced
• 3 medium sized tomatoes, cubed
• small bunch of fresh dill, finely chopped
• 200g of feta cheese, crumbled
• a few walnuts to sprinkle over the salads
• 3 tbsp Opus Oléa extra virgin olive oil, more to drizzle in the end
• 3 tbsp of balsamic vinegar
• freshly ground black pepper and unprocessed sea salt to taste