Beet­root and fetta with lentils, per­fect with pork

North West Telegraph - - Lifestyle -

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.

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