Here we use stylish black beluga lentils paired with caramelised beets & carrots with accents of mint & crunchy seeds lavished in a tangy pomegranate dressing to bring together a symphony of flavour & texture.
Leaning towards eastern flavours you don’t want to forget the mint, nor the sumac & pomegranate molasses. The lentils can be swapped for brown ones but how often do we get to eat black foods? And the beluga hold their shape beautifully – perfect for a salad.
Ingredients
2 large beets, peeled and chopped
2 carrots, peeled and chopped
1 cup/can lentils
bunches of mint & parsley
olive oil
drizzle maple syrup
walnuts
salt & pepper
sprinkle of dukkha
Dressing:
4 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp pomegranate molasses
2 tsp sumac
sea salt
Method
Bring the lentils to boil in 4 cups water or stock ~20 mins, until tender, drain
Heat oven 180
Mix beets, carrots with oil & maple syrup
Roast for 35 mins or until nicely caramelised
Combine with lentils, fresh herbs, walnuts
Sprinkle with dukkah & dressing
Serve warm or cold
