Beetroot & lentil salad

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Beetroot (topped)480 g (≈ 6 beets) (120 g (≈ 1.5 beets))
• Green/brown lentils (dried)240 g (60 g)
• Red onion80 g (≈ 0.5 onion) (20 g)
• Red wine vinegar40 g (10 g)
• Extra-virgin olive oil32 g (8 g)

Method

1. Boil beetroot 40 minutes (or use cooked); peel and dice.
2. Simmer lentils 20–25 minutes; drain.
3. Toss with sliced onion, vinegar, oil, salt and pepper.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
• Contains: Sulphites — always check the labels of what you buy.