Beetroot, orange and cumin salad with yoghurty mustard dressing

INGREDIENTS

• 4 beetroot, cut into wedges
• 2 oranges, peeled and cut into rounds
• 1 tsp cumin seeds, toasted
• 200g cooked beluga lentils
• Handful of mint, chopped
• Handful of flaked almonds

For the dressing:

• 2 tbsp coconut or soy yoghurt
• 1 tbsp mustard
• 1 tbsp olive oil
• Salt and pepper

METHOD

1. Drizzle olive oil, salt and pepper over the beetroot wedges and roast in the oven at 200 degrees celsius for 45 minutes.
2. Make the dressing by mixing together all the ingredients.
3. Add the lentils to a big serving dish and top with the roasted beetroot and oranges and sprinkle over the cumin seeds, mint and flaked almonds. Drizzle over the dressing to finish.