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Ingredients
Makes 4 servings
- 4 medium beetroot, peeled and cut into wedges
- 3 tbsp olive oil
- 2 tsp cumin seeds
- 1 tsp thyme
- 4 spring onions, sliced
- 2 celery sticks, sliced
- ½ tsp smoked paprika
- 400g can Puy Lentils, drained
- 50g sun-dried tomatoes, chopped
- 200g goats cheese, cut into 4 slices
- 100g baby spinach leaves
- 2 tbsp parsley, roughly chopped
Preparation
1. Heat the oven to 200 degrees C. Place the beetroot in a roasting tin, toss in 2 tbsp of the oil, add the cumin and thyme and roast for 30 - 35 minutes until tender.
2. Heat the remaining oil in a large frying pan and saute the spring onions and celery for 3-4 minutes.
3. Stir in the smoked paprika, followed by the lentils and tomatoes. Stir occasionally for 5-6 minutes, to heat the lentils through completely.
4. Grill the goats cheese until golden and bubbling.
5. When the beetroot is cooked, add to the lentils with the spinach and parsley and mix to combine.
6. Divide the lentil and beetroot mixture evenly between 4 plates and top each one with a slice of grilled goats cheese.
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