Spicy Lentils and Beetroot Salad Recipe

Servings:

4 as a side

Time:

55 minutes

Frankie says: "This salad was created when I had just borrowed enough money for my boat, and I was finally settling down in the land I grew up in. I was exploring the rolling hills and pink skies. I created it in winter when my body craved freshness but needed the earthy, nourishing beetroot to connect me to my ancestors and to keep me warm. This salad is fiery and filling, and packed full of protein."

What you'll need

Baking sheet
Frying pan

Ingredients

500g/1lb 2oz beetroots (about 6), thinly sliced
Olive oil
3 garlic cloves, finely chopped
1 large red chilli, finely chopped (leave the seeds in if you want it extra spicy)
1 x 400g/14oz can of green lentils, drained and rinsed
A large handful of rocket
Salt and pepper

For the marinade

1 tablespoon olive oil
2.5cm/1in 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 garnish

2 tablespoons sesame seeds
A handful of chopped chives

Method

1. Preheat the oven to 200°C/400°F/Gas 6.

2. 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.

3. 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.

4. Heat a drizzle of olive oil in a frying pan over a medium heat, then add the garlic and chilli and cook for 5 minutes. Add the lentils, season with salt and pepper and fry for 5 minutes.

5. 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.

6. Drizzle the salad with the peanut dressing, then serve sprinkled with sesame seeds and fresh chives.

Extracted from Plant Feasts: Recipes for slow living in a fast-paced world by Frankie Paz. Published by Nourish Books. Photography: Hannah Bodsworth.

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