ROAST BUTTERNUT, PICKLED BEETROOT, FETA AND PUY LENTIL SALAD

Beetroot and squash, a bit of creamy feta chucked in for good measure, rocket for a peppery punch… But this time, instead of roasted beetroot, add the pickled one you made up weeks ago. It doesn’t even need a dressing, just a squeeze of lemon, a drizzle of good olive oil and a season with salt and pepper. You’ll end up adding it to all your salads.

Preparation 35 minutes, plus 3-4 weeks’ pickling Cooking about 25 minutes Serves 2-4

300G PUY LENTILS, RINSED

600ML VEGETABLE STOCK

500G BUTTERNUT SQUASH, SKIN ON, CUT INTO WEDGES 2CM THICK

3 TBSP LIGHT OLIVE OIL, RAPESEED OR VEGETABLE OIL

1 LARGE RED ONION, CUT INTO THICK WEDGES

60G PICKLED BEETROOT, CUT INTO WEDGES/CHUNKS

60G FETA CHEESE, CRUMBLED

30G-40G ROCKET LEAVES, OR FRESH TARRAGON LEAVES JUICE OF 1 LEMON

ABOUT 3 TBSP GOOD-QUALITY EXTRA-VIRGIN OLIVE OIL 2 HEAPED TBSP PUMPKIN SEEDS, LIGHTLY TOASTED

FOR THE PICKLED BEETROOT (SEE PREVIOUS PAGE FOR METHOD) MAKES A 750ML JAR

450G-500G BEETROOT, PEELED, THINLY SLICED/DICED (BLANCHED IN BOILING WATER) OR GRATED

450ML WHITE WINE VINEGAR

100ML FILTERED WATER

50G WHITE SUGAR

1 TSP SEA SALT

1 TSP BLACK PEPPERCORNS

2 BAY LEAVES

8 CLOVES, GENTLY TOASTED

3 GREEN CARDAMOM PODS, GENTLY SMASHED

2-3 PARED STRIPS OF LEMON ZEST

1 Combine the lentils and stock in a large saucepan, cover and bring to the boil over a medium-high heat. Reduce heat and keep at a steady simmer with lid ajar for 15-20 minutes. Remove lid for last 5 minutes of cooking time to evaporate remaining water. The lentils should be cooked but with a slight bite, so test them along the way.

2 Meanwhile, put the butternut squash in a large roasting pan and drizzle over the olive oil. Season generously with salt and freshly ground black pepper and use your hands to toss, coating the squash evenly. Bake in the middle of the oven for 8-10 minutes. Turn the squash pieces over, then toss in the onion wedges, coating them with some of the oil. Bake for a further 10-12 minutes or until cooked.

3 Remove the squash and onions from the oven and leave for 6-7 minutes. Drain any excess water from the lentils, then toss them through the baked vegetables. Toss through pickled beetroot, feta and rocket. Serve on a large plate, drizzled with lemon juice and extra-virgin olive oil and sprinkled with the toasted pumpkin seeds. NOTE Use pickled radish, pickled carrot or pickled red peppers as a substitute for the beetroot.