Ingredients
- 3 medium beetroots, peeled and cut into wedges
- 1 tbsp Plenty Safflower Oil
- Salt & pepper
- 1 can (400–425g) brown lentils, rinsed
- ½ – 1 L stock (enough to cover lentils)
- 1 bay leaf
- 1 garlic clove, smashed
- ½ red onion, thinly sliced
- 1 tbsp red wine vinegar
- 100g Danish-style feta (or almond feta/tahini + lemon + garlic)
- 1 tbsp walnut oil
- 1–2 tbsp water (to loosen)
- Cracked pepper
- Handful of walnut pieces, toasted and roughly chopped
- Fresh parsley or dill
- 1 tbsp Plenty Walnut Oil (to finish)
Method
- Preheat oven to 200°C (fan 180°C).
- Toss beet wedges with Plenty Safflower Oil, salt, and pepper.
- Roast on a lined tray for 30–35 minutes until tender and caramelised.
- In a saucepan, combine rinsed lentils, smashed garlic, bay leaf, and cover with stock.
- Simmer ~10 -15 minutes until tender but not mushy. Drain and remove aromatics.
- Mix onion, salt & pepper and vinegar in a separate bowl, set aside.
- In a small blender or bowl, blend feta with walnut oil and a splash of water until creamy.
- Adjust seasoning with salt & cracked pepper.
- Once cooked and while the lentils are warm, toss them with red onion mix.
Assemble and serve
- Spread fetta onto a serving plate
- Top with warm lentils & beetroot mix
- Scatter with toasted walnuts, herbs & drizzle with Plenty Walnut Oil
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