With beetroot, lentils and new potatoes. The watercress lends a lovely peppery kick. This beautiful salad comes together very quickly and makes an excellent quick lunch. I like to serve it with flatbread.

Looking for a substitution?
This is a fantastic dish for using up leftovers – it is easily customisable to what you need to use to reduce waste. I like to make it when I’ve got a couple of potatoes/ beetroots to use up. But it’s so good it’s equally worth making from scratch. Feel free to switch up some of the ingredients to use up what you have on hand.
Swap the lentils for chickpeas or your favourite beans. 
Swap the beetroots and potatoes for other root veggies, like turnip, swede or sweet potato.
Leave out the watercress for a more classic tzatziki or switch it out for fresh herbs like mint, parsley or dill. 
Make it plant based? Just swap the yoghurt for plain coconut or soy yoghurt

Ingredients

Makes 2 portions
150g Greek yoghurt
60g watercress, washed
Half clove garlic
1 tbsp olive oil, plus a little more for dressing
One third of a cucumber, washed
Salt and pepper
100g cooked green or brown lentils
Half a lemon
3 cooked and peeled beets, cut into wedges
5 or 6 new potatoes, cooked and halved

Recipe

1. Coarsely grate the cucumber, mix with a little salt and leave to drain in a sieve until needed, then squeeze out any excess water
2. Blend half the watercress, garlic and olive oil
3. Mix the yoghurt, cucumber, lemon zest and half the watercress oil
4. Mix the beetroots, potatoes, watercress with the rest of the watercress oil and a good squeeze of lemon
5. Spoon the tzatziki onto a serving plate and top with the beetroot salad mix

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