Instructions

• Preheat the oven to 200 degrees Celsius (392F).
• Add the drained and rinsed brown lentils, ground cumin, sea salt flakes and olive oil to a large baking dish. Toss to coat evenly and then spread the lentils out evenly across the base of the dish. Place into the oven to bake for 40 minutes. Once baked, remove from the oven and allow to cool to room temperature.
• Meanwhile, make the yogurt dressing by adding the yogurt, olive oil, dried oregano, minced garlic, lemon juice, chopped fresh mint and salt to a medium sized bowl. Whisk carefully until smooth and creamy.
• Slice the boiled beetroots into wedges.
• To assemble the salad, layer about half of the leafy greens onto a large serving platter. Top with half of the thinly sliced red onion, half of the crispy lentils and half of the beetroot wedges. Crumble half of the goats cheese over the salad and drizzle half of the yogurt dressing over the salad. Now repeat this process with the remaining ingredients. Serve straight away or refrigerate until ready to serve.