Beetroot, pear and lentil salad

Method

1. Place lentils, baby beets, and spinach or rocket leaves in a large bowl.
2. In a screw-top jar, add olive oil, vinegar, mustard powder and garlic and shake to combine to make dressing.
3. Drizzle dressing over salad vegetables and toss to combine.
4. Season with pepper and serve.

Variations

You can swap mustard powder for Dijon mustard or wholegrain mustard. Add a handful of walnuts for extra crunch or crumbled feta.