Beetroot, Mint & Lentil Salad

Ingredients

• 1 lebanese cucumber, peeled into ribbons

• ½ red onion, thinly sliced

• 60g baby spinach leaves

• ½ bunch mint

• lentils, rinsed and drained

• 1 tbs extra virgin olive oil

• 1 lemon, zested and juiced

• 500g whole beetroot, cut into wedges

• 2 cups greek style natural vegan yogurt