Beetroot and fetta with lentils, perfect with pork
Preparation 15 minutes Cooking 40 minutes Serves 4 Ingredients 2 cups cooked small green lentils (Puy) 4 medium/large beetroot (about 1kg, stems intact) 4 cloves garlic, skins intact 100g good-quality fetta cheese, crumbled
fresh cup marjoram leaves 2 tbsp red wine vinegar
cup extra virgin olive oil Freshly ground black pepper and salt to taste Cooked ham, pork or lamb (optional) Method Pre-heat your oven to 220C. Place each beetroot bulb with a small clove of garlic on a piece of foil and drizzle with olive oil. Wrap these into small parcels and place in a roasting pan. Roast for about 40 minutes, until the beetroot is tender when pierced with a fork. Remove from oven. Allow to cool, peel, remove the stems, then slice the beetroot into thick chunks. Combine the lentils, beetroot, fetta and marjoram in a large bowl and gently toss. Combine the vinegar and remaining olive oil in a jar and squeeze in the garlic puree from the roasted cloves. Mix well and drizzle over the lentil mixture. Season well with salt and pepper. Slices of cooked ham, pork or lamb may be mixed through just before serving.