Beetroot-stained rice bowl

SERVES 4 /PREPARATION 15 MINUTES PLUS 30 MINUTES RESTING / COOKING 30 MINUTES

FOR THE LENTIL PATTIES

1 cup Puy-style lentils, rinsed

1 tablespoon olive oil

1 onion, finely diced

2 cloves garlic, crushed

2 tablespoons tomato paste

1 tablespoon gluten-free soy sauce or tamari ½ cup gluten-free breadcrumbs small handful coriander, roughly chopped olive oil, to cook flat-leafed parsley, to serve, roughly chopped

FOR THE BEETROOT-STAINED RICE

1 cup basmati rice, rinsed well

2 tablespoons olive oil, ghee or butter ½ onion, finely sliced

1 garlic clove, crushed

1 medium beetroot, peeled and finely grated

FOR THE HERBED TAHINI SAUCE

½ cup (loosely packed) flat-leaved parsley 1 clove garlic, peeled

2 tablespoons tahini

4 tablespoons lemon juice

1-2 tablespoons water

FOR THE CAVOLO NERO

1 tablespoon olive oil

1 clove garlic

1 bunch cavolo nero, stems removed and roughly chopped

To make the lentil patties, place the lentils in a small saucepan, cover with plenty of cold water, bring to the boil then reduce the heat and simmer until just tender, but not mushy. Drain well and set aside. Heat the olive oil in a small frying pan and cook the onion until tender, add the garlic and cook for a further 30 seconds. Transfer to a bowl, add the tomato paste, soy sauce and lentils. Mix well. Transfer half of the mixture to a small food processor and pulse until roughly chopped. Return to the bowl, add the breadcrumbs and coriander and mix well to combine. Shape into bite-sized patties and refrigerate for at least 30 minutes to firm up (this can be done 1-2 days in advance and stored in an airtight container in the fridge).

Meanwhile, prepare the rice. Bring a large saucepan of salted water to the boil, add the rinsed rice, stir well and cook uncovered for 7 minutes. Drain through a sieve, return to the pan, cover tightly with a lid and set aside for 15 minutes. Heat the olive oil, ghee or butter in a large frying pan, add the onion and cook until tender. Add the garlic and beetroot and continue to cook, stirring often, for 4-5 minutes or until the beetroot is tender. Stir through the cooked rice and season well. Cover with a lid to keep warm.

For the herbed tahini sauce, pulse the parsley and garlic in a small food processor to chop roughly. Add the tahini, lemon juice and 1 tablespoon of water, and blend on high until smooth, adding another tablespoon of water to reach the right consistency. Season well with salt.

When ready to eat, heat a large frying pan over a high heat, add the lentil patties and cook for 2-3 minutes on each side.

To cook the cavolo nero, heat another frying pan over a high heat, add the olive oil then the garlic and cavolo nero and cook while stirring until just wilted. Season with salt and pepper.

To serve, scoop a little beetroot-stained rice into each bowl, divide the lentil patties and cavolo nero evenly between the bowls, drizzle generously with herbed tahini sauce and scatter over the chopped parsley.