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Ingredients
Method
- 175g beetroot, washed
- 2 tbsp olive oil
- 1 chopped shallot
- 1 chopped garlic clove
- 100g puy lentils
- 1 thyme sprig
- Small bunch of parsley, chopped
- 1 pear, cored and sliced
- 100g goat’s cheese log, sliced horizontally
- 2 handfuls of rocket leaves
- 2 walnuts, chopped
- For the Dressing
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- 1 tbsp walnut oil
- Preheat the oven to 190C. Pop the beetroot on a baking tray and roast until very tender. When cool enough to handful, peel off the skin and cut into wedges.
- Heat the oil in a pan and sweat the shallot and garlic until softened. Add 300ml water, the lentils, thyme, ½ tsp salt and pepper, and simmer for 20 mins or so - you want the liquid absorbed and the lentils tender. Add the parsley.
- Preheat the grill. Grill the cheese on one side and combine the oils and vinegar for the dressing. Put the lentils in a serving dish and top with rocket leaves. Nestle in the beetroot and pear slices, then top with the grilled goat’s cheese and a good drizzle of the dressing. Sprinkle with walnuts and serve immediately.
35 mins
2 serving
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