A vibrant, protein-rich salad with a kick of spice. It’s quick to prepare, easy to pair with any meal, and brings color and balance to the table - ideal for lunch or as a side for dinner.
Ingredients
- 500 g beetroots about 6, thinly sliced
- Olive oil
- 3 garlic cloves finely chopped
- 1 large red chili finely chopped (leave the seeds in if you want it extra spicy)
- 1 x 400g can of green lentils drained and rinsed
- A large handful of rocket/arugula
- Salt and pepper
FOR THE MARINADE
- 1 tablespoon olive oil
- 2½ cm piece of root ginger peeled and grated
- ½ teaspoon agave nectar
- 1 tablespoon red balsamic vinegar
FOR THE PEANUT DRESSING
- 2 tablespoons peanut butter
- ½ teaspoon cayenne pepper
- 2 teaspoons agave syrup
- 2 teaspoons tamari
- 2 teaspoons lemon juice
- 2 tablespoons water
TO SERVE
- 2 tablespoons sesame seeds
- A handful of chopped chives
Instructions
- Preheat the oven to 200°C/400°F/Gas 6.
- Arrange the beetroot slices on a baking sheet, sprinkle with salt and drizzle generously with olive oil, making sure they’re well covered. Roast in the oven for 45 minutes.
- Meanwhile, mix all the marinade ingredients together in a small bowl.
- Mix all the dressing ingredients together in a separate bowl until well combined. You want a smooth consistency, so if need be, add another tablespoon of water.
- Heat a drizzle of olive oil in a frying pan over a medium heat, then add the garlic and chili and cook for 5 minutes. Add the lentils, season with salt and pepper and fry for 5 minutes.
- Once cooled, spoon the lentils onto a large serving plate and spread them out.
- Place the rocket on top, add a splash of olive oil and lightly toss the leaves.
- Arrange the roast beetroot on top of the rocket, then spoon over the marinade.
- Drizzle the salad with the peanut dressing, then serve sprinkled with sesame seeds and fresh chives.