With love and gratitude, Simmone x
Great as part of a summer-table shared platter, this salad looks really rustic alongside roast lamb. I love the earthiness of the beets and carrots. Don’t peel them, as that’s half their charm, and there’s plenty of goodness in the skins too.
SERVES 6
PREPARATION 30 MINUTES COOKING 30 MINUTES
6-8 baby beetroot (beets)
6-8 baby carrots
4 tablespoons olive oil
1 tablespoon ground sumac
1 garlic glove, crushed
500g (1 Ib 2 oz) puy lentils
1 fresh bay leaf
1 red onion, finely diced
2 vine-ripened tomatoes, diced
1 bunch (80 g/2 oz) mint, leaves picked and chopped
1 bunch (150 g/5½ oz) flat-leaf (Italian) parsley, leaves picked and chopped 2 bunches (300 g/10½ oz) rocket (arugula)
150 g (5½ oz) Labneh or feta cheese
BALSAMIC DRESSING
4 tablespoons balsamic vinegar
6 tablespoons olive oil
1 tablespoon honey
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
Trim the leaves and stalks of the beetroot and carrots, leaving about 10 cm (4 inches) of stalk still attached. Place on the baking tray, drizzle with the olive oil and sprinkle with the sumac and garlic. Season with sea salt and freshly ground black pepper and roast for 20 minutes. or until the vegetables are cooked and caramelised.
Meanwhile, place the lentils, bay leaf and onion in a saucepan. Cover with cold water, then bring to the boil. Reduce the heat to a rapid simmer and cook for about 20 minutes, or until just tender. Drain.
Mix the balsamic dressing ingredients, adding salt and pepper to taste.
Place the lentil mixture in a mixing bowl. Add the tomatoes, mint and half the parsley, then gently fold through half the balsamic dressing.
Leave to marinate for an hour or so.
To serve, arrange the rocket on a large platter, then top with the lentils. Arrange the beetroot, carrots and labneh or feta cheese around. Drizzle with the remaining dressing and sprinkle with the remaining parsley.
Dig in!!
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