- Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the leeks and spring greens and cook for 5-6 minutes until softened and wilted.
- Meanwhile, whisk together the shallot, olive oil, red wine vinegar, honey or agave, mustard, lemon juice and a pinch of salt to make the dressing.
- Heat a little olive oil in a separate frying pan over a medium-high heat. Add the beetroot and cook for 5-10 minutes until lightly caramelised.
- Stir the Merchant Gourmet Puy Lentils into the greens and cook for 2-3 minutes until warmed through. Season to taste.
- Divide the warm lentil mixture between serving plates. Top with the caramelised beetroot, crumble over the vegan feta and drizzle generously with the dressing.
- Finish with a scattering of roasted hazelnuts, if using, and serve warm.
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