Description
The most tantalizing vegetarian salad, filled with all the good stuff!
Ingredients
300 g baby beetroot
500 g butternut cubes
Olive oil
Salt and pepper
1 cup (250 ml) brown lentils
3 Tbsp (45 ml) small mint leaves
1 small red onion, cut into thin leaves
100 g baby spinach
100 g chevin (goat’s cheese), torn into chunks
Harissa dressing
¼ cup (60 ml) extra virgin olive oil
Juice of 2 lemons
2 Tbsp (30 ml) tomato pesto
2 fat cloves garlic, crushed
2 tsp (10 ml) ground cumin
1 tsp (5 ml) cayenne pepper
Instructions
Preheat the oven to 200 °C.
Place the baby beetroot in a pot of boiling water, cover and boil until tender (about 40 minutes). Allow to cool, then gently peel and cut the beetroot in half or leave whole if small enough.
Place the butternut cubes on a baking tray, drizzle with some olive oil, season and roast for about 35 minutes until tender and slightly charred.
Rinse the lentils and boil in a small pot of water for 15 minutes until just tender – do not overcook! Drain well.
Combine all the dressing ingredients and set aside. The further you make this dressing in advance the better the flavour.
Gently toss the beetroot, butternut, lentils, mint and onion with half of the dressing. Serve on a bed of baby spinach topped with chunks of goat’s cheese. Drizzle with the remaining dressing and season to taste.
