Lentil, Feta + Beetroot Salad

Beetroots (beet) are special little fellas. With their skin on, they don’t look like much. But once sliced, they reveal their beautiful pink/red hues and crunchy texture. And if you take the time to roast them, they soften up and develop sweeter tones with a light earthiness. This salad pairs them with hear by dressing, pistachios, cheese and pomegranate seeds while the lentils offer a good base.

Ingredients :

500g (1lb 2 Oz) beetroots (beets), peeled and quartered

I red onion, quartered

2tbsp olive oil

100g(31/2 oz/ 1/2 cup) beluga lentils

2 handfuls lamb’s lettuce or baby spinach

150g(5 Oz) goat's cheese(feta) , vegan or regular

20g(3/4oz) pistachios roughly chopped (optional)

Pomegranate seeds (optional)

Sea salt

For the herb dressing :

3-4 slices pickled jalapeños, chooped

1 handful each of parsley and dill, chopped

Juice of 1 lemon

3 - 4 tbsp olive oil

1 tsp maple syrup

Procedure :

1.Preheat the oven to 200°c (400°F/gas 6)

2.Place the beetroots and onion in a tray and drizzle with olive oil. Season with salt and bake for 40 to 45 minutes, or until soft and charred.

3.Cook the lentils in a small saucepan of boiling salted water over a medium heat for no more than 15 minutes.

4.Meanwhile, make the dressing by mixing together all the ingredients in a small bowl. Season with salt and set aside.

5.Once the lentils are cooked, drain and arrange on a serving platter. Pour over half the dressing and toss. Place the roasted onion and beetroots on top, along with the lamb lettuce or spinach.

6.Crumble the goat's cheese over the top and drizzle with the remaining dressing. Finish with a scattering of pistachios and pomegranate seed and serve.