Seasonal Recipes

Roasted Beetroot with Lentils and Broccoli Shoots


SERVES 4 as a side

800g beetroot, peeled and quartered
extra virgin olive oil
200g Puy Lentils
5-6 young heads of broccoli (including leaves), roughly sliced 
1-2 cloves of garlic, roughly chopped
juice of half a lemon
1/2 red chilli, finely chopped
1 red shallot, finely sliced
50g walnuts, roughly chopped

200g natural yoghurt
juice of half a lemon
1/2 tsp ground cumin
a drizzle of extra virgin olive oil

1. Preheat oven to 180C. Line a tray with baking paper and assemble the beetroot. Drizzle with extra virgin olive oil, season with sea salt and a tablespoon of water. Bake until slightly caramelised and tender, turning occasionally. If the beetroots appear to be too dry, drizzle over a little extra water. Leave to cool.

2. Meanwhile, cook the lentils in a medium pot of boiling water until just cooked. Drain, rinse and set aside. 

3. For the broccoli, heat a large pan over a medium heat. Drizzle in some olive oil and add the broccoli. Reduce heat and sauté for 3-4 minutes before adding the garlic, lemon juice and chilli. Continue to cook until the broccoli is just tender but still with a little crunch. Season to taste. 

4. To assemble, mix the lentils, beetroot and broccoli together in a bowl. Check for seasoning and adjust if necessary. Remember you will serve the salad with the yoghurt dressing, but you may want to add a little extra oil and lemon juice at this stage. Assemble the salad on a serving dish and scatter over the shallot and walnuts. Serve with the yoghurt dressing. 

5. For the yoghurt dressing, mix all ingredients together in a small bowl and serve with the salad.  

Source : Julia Ostro