Sabarot Beluga Lentil Spring Salad
Serves: 6 - 8
1 ½ cups
1 ½ litre water
1 shallot, finely chopped
2 medium carrots, peeled and cut into batons
1 large kumara, peeled and cut into batons
140 g , cut into 2 cm strips
1 red onion, finely chopped
1 Tbsp , rinsed
Juice 1 lemon
Sea salt and freshly ground black pepper, to taste
½ cup each chopped fresh flat leaf parsley and mint
1 x 150g log
Microgreens to decorate (optional)
Cook lentils in water with shallot until ‘al dente’ (approximately 15 minutes). Meanwhile toss carrot and kumara batons in EVO and sumac and roast in a moderate oven until lightly caramelised. Saute pancetta with onion until crisp. Combine lentils, carrot, kumara, onion and pancetta and add chilli flakes, capers and lemon juice. Dress with Sunny dressing and stir through herbs. Season to taste. Break goat’s cheese into small pieces and arrange over salad. Decorate with microgreens if using.
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