December — Monthly Recipe

 

Enjoy this simple seasonal recipe packed with delicious nutrition

Beetroot, Lentil & Mint Salad with Pomegranate Molasses & Orange Dressing

Prep: 15mins

Cook: 10 mins

Total: 25mins

Serves: 6

 

Ingredients:

  • 100ml extra virgin olive oil

  • 1 small leek cut in half and lengthways sliced

  • 1 small red onion, finely sliced

  • 4 garlic cloves, finely chopped

  • 250g of Merchant Gourmet Puy Lentils Ready to Eat

  • 1 tbsp of each chopped rosemary, thyme & sage

  • 100ml mirin

  • 50ml soy sauce

  • 40g white miso

  • 150g of raw beetroot, peeled & cut into fine strips

  • A large handful of shredded mint

  • a couple of handfuls of red coloured salad leaves (bull’s blood,/radicchio or alternatively rocket/watercress

  • (Optional0

    Toasted seeds & walnuts

    FOR DRESSING:

  • 1 tbsp pomegranate molasses

  • 4 tbsp red wine vinegar

  • juice & grated zest of 1/2 orange

  • 100ml extra virgin olive oil

  • pinch of salt

 

LETS’s GET STARTED!!

  1. Start by heating the oil in a heavy-based pan. Add leek ,onion & garlic and cook over a high heat until caramelised.

  2. Add the lentils, herbs and mirin and continue to fry for a further 4 mins, stirring continuously.

  3. Remove from the heat and check your seasoning and leave to cool.

  4. Whisk all the ingredients for dressing. Toss through salad in a large bowl. Then layer on a large serving plate with the optional addition of toasted seeds & walnuts on top.

    Yummy !!!

 
Visuable Team