Wednesday, August 5, 2009
Recipes from the Feast - Lentil and Beetroot Salad
I am finally trying to get around to putting up some of the recipes from the vegetarian feast.
The task seemed to daunting to get around to all at once, but I do want to share some of them!
I'm going to start with the Lentil and Beetroot Salad, because I think it's a must try for everyone.
Lentil, Beetroot and Feta Salad
1 tin baby beetroot
1 cup french du puy lentils
handful or two of flat leafed parsley
handful or two of coriander
couple of bay leaves
125 grams (approx) of danish feta
1 tsp ground cumin
1 tsp ground coriander seed
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove crushed garlic
salt, pepper (a pinch or so of each)
1 teaspoon mustard (dijon or grainy - and I always forget to put this in for some reason!)
Boil the lentils in a pot of water with the bay leaves in it until tender. Meanwhile, mix together the oil, lemon juice, salt, pepper, garlic, cumin, coriander seed and mustard in a mixing or salad bowl. Drain lentils, toss into dressing. Cut feta into cubes and toss into lentils. Chop the herbs finely and stir them into the salad. Cut each baby beetroot into quarters and add to salad. Finish with a drizzle of olive oil and a squeeze of lemon.
Note: French Du Puy lentils are the only ones to use here. Other lentils turn to mush! The French lentils (a dark green/black colour) hold their shape and have a lovely flavour to them. Perfect for salads.
Note 2: In the dish in the photo, I used 1 1/2 fresh beetroot, boiled til soft in salted water. This is optional, but I have found the tinned beetroot is much less messy, and just as cheap. But if you are a no-can kinda person (like I was the day I made the vege feast!), then this works just as well. Boil the beetroots without cutting them (as this keeps their colour in). Leave them to cool, then peel and chop.