Divide orange into segments over a bowl. Squeeze juice from membranes into bowl. Reserve juice.
Combine lentils, orange segments, rocket and feta in a large bowl. Transfer to a plate. Arrange beetroot on lentil mixture.
Whisk vinegar, honey and reserved orange juice together in a jug. Season with salt and pepper. Drizzle over salad, sprinkle with toasted nuts and serve.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.