Lentil Salad with Goats Curd and Roasted Beetroot

Based on Bill Granger's recipe in bills.

Ingredients

Makes

  • 4 medium-sized beetroot
  • 2 tablespoons olive oil
  • sea salt
  • freshly ground black pepper
  • 1 cup lentils du Puy
  • 1/2 red onion
  • 1 roma tomato
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon finely chopped mint
  • 1/4 cup finely chopped parsley
  • 8 asparagus spears, blanched and cooled
  • mint leaves
  • 200g goats curd
  • extra virgin olive oil to drizzle

Prep

  1. Dice 1/2 a red onion
  2. Dice and seed 1 roma tomato
  3. Finely chop 1 Tbsp mint and 1/4 cup parsley

Cooking

  1. Preheat oven to 220°C (440°F).
  2. Place 4 medium-sized beetroot in a small baking dish and drizzle with the olive oil, salt and pepper.
  3. Cover with foil and place in the oven for 40-45 minutes, or until beetroots are tender when pierced wtih a knife.
  4. Remove from oven and allow to cool. Set aside.
  5. Place 1 cup lentils du Puy and 350ml of water in a medium saucepan and bring to the boil.
  6. Reduce heat and simmer for 15 minutes then strain.
  7. Place warm lentils, diced red onion, diced tomato, 3 Tbsp extra virgin olive oil, 1 Tbsp vinegar, salt and pepper in a bowl, stir and set aside.
  8. Peel beetroots by rubbing the skins gently with your hands until they come off.
  9. Slice beetroot vertically into 1 cm (1/2 in) slices.
  10. Stir 1bsp mint and 1/4 cup parsley through lentils.
  11. To serve: Divide lentils among four plates, top with a few sprigs of mint and the asparagus. Using a large spoon dipped in hot water, top with spoonfuls of goats curd. Finish with slices of beetroot and drizzle with extra virgin olive oil.