Warm Lentil Salad with Roast Vegetables
2 medium beetroot, cleaned and unpeeled.
500g pumpkin, cut into medium sized pieces
3 small red onions, peeled and cut into wedges
150g, cut into small cubes
Sea Salt and fresh ground black pepper
½ bag Delmark wild rocket
2 mandarins, peeled and segmented
50g, roughly chopped
Preheat oven to 180°C. Wrap beetroot in tin foil and cook for 1 ½ hours. Toss together pumpkin and onions with EVO and salt and pepper. Add to the oven with beetroot, cook for 1 hour.
Heat EVO in a saucepan over a medium heat and fry pancetta until crispy. Drain, set aside on a plate and reserve the rendered fat.
Place lentils in salted boiling water and simmer for 20 minutes. Drain, add to rendered pancetta fat, season and set aside. Cool beetroot once cooked and peel the skin off using disposable gloves to avoid purple hands. Cut into thin wedges and place in a separate bowl. Remove pumpkin skin, cut into small cubes.
Combine mandarin oil, cabernet vinegar and salt and pepper. Mix through the lentils and beetroot. To assemble, place rocket on a plate, spoon over lentils and layer with beetroot, pumpkin, onions, pancetta and mandarin segments. Sprinkle over crumbled feta and hazelnuts to finish.
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