Preheat the oven to 200 degrees Celsius. Peel the beetroot, cut into wedges and place on a baking tray lined with baking paper. Marinate with olive oil, lightly salt and bake in the oven for about 35 minutes.

Cook the lentils according to the packet instructions (usually just in hot water, without salt!) and drain.

Put the walnuts in a pan with the icing sugar and let them caramelise at medium temperature. As soon as the sugar starts to brown, add a dash of water. Wait until the sugar has dissolved again and most of the liquid has evaporated. Then place the walnuts on baking paper and leave to cool slightly. Chop coarsely.

Mix the ingredients for the dressing well. Coarsely crumble or dice the feta. Finely chop the parsley.

Mix the lentils and beetroot with the dressing. Add the feta, parsley and caramelised walnuts. Season everything again with salt and pepper.