Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Place each beetroot on a piece of foil large enough to enclose it, then drizzle with olive oil and season with sea salt flakes. Wrap each beetroot, place them on a baking tray, then bake for 60-75 minutes, or until tender when tested with a fork or skewer. Set aside to cool slightly. When cool enough to handle, peel the beets, slice in half, then cut into wedges.
• 2.
  Rinse your lentils under cold running water, then place them in a medium-sized saucepan along with the bay leaf. Add enough cold water to cover them well.
• 3.
  Bring the water to a gentle simmer, then cook over low heat for 20-25 minutes or until just tender. Drain well, and remove and discard the bay leaf. Season the lentils with a good pinch of sea salt flakes, then set aside to cool.
• 4.
  Meanwhile, to make the dressing, whisk everything together in a bowl, then season with sea salt flakes. Combine the mixed sprouts and lentils in a bowl, dress with half the dressing and season with sea salt flakes, if necessary.
• 5.
  To assemble, spread a third of the lentil mixture over the bottom of a large serving bowl, scatter over a third of the beetroot, a third of the pea shoots and a third of the feta. Repeat until all ingredients are used up, finishing with feta. Drizzle over remaining dressing, then serve.