The perfect early spring salad with robust flavour and lots of lovely textures.
¾ cup beluga lentils (could also use French green or Puy lentils)
1 ½ cups good quality vegetable stock
2 medium beetroot, peeled and cut into wedges
3 tablespoons balsamic vinegar
2 teaspoons brown sugar or coconut sugar
2 tablespoons olive oil
150 grams goat's feta
80 grams rocket leaves
large handful fresh mint leaves, chopped roughly
large handful fresh parsley, chopped roughly
2 tablespoons balsamic vinegar
1 garlic clove, diced finely
60mls olive oil
1 teaspoon brown sugar or coconut sugar
generous pinch sea salt
generous grind cracked black pepper
Preheat oven to 180 degrees. Place beetroot in an ovenproof dish. Drizzle over olive oil, balsamic and sugar - toss well. Cover with tinfoil and roast for 25 minutes. Remove the tinfoil and roast for a further 10 minutes. Set aside to cool for at least 10 minutes.
Place lentils in a saucepan with the stock and bring to the boil. Reduce to a simmer, place a lid partially over and cook for 15 minutes or until tender (but not mushy). Set aside to cool.
Place all dressing ingredients into a jar and shake until combined. Lay the rocket out on a platter or plate.
Stir the dressing and the chopped herbs through the cooled lentils. Spoon lentils over the top of the rockets. Crumble over the goat feta. Place the beetroot wedges on top and season with sea salt and cracked black pepper. Can be assembled up to an hour prior to serving.