|300 g||baby beetroot|
|500 g||butternut — cubed|
|250 g||brown lentils|
|60 ml||olive oil — extra virgin|
|2||lemons — juice only|
|30 ml||sun-dried tomato pesto|
|2||garlic cloves — crushed|
|10 ml||ground cumin|
|5 ml||cayenne pepper|
|45 ml||fresh mint|
|1||red onion — thinly sliced|
|100 g||baby spinach|
|100 g||chevin — torn into chunks|
|salt and freshly ground black pepper — to taste|
Preheat oven to 200°C.
Place baby beetroot in a pot a boiling water, cover and boil until tender (+- 40 minutes). Allow to cool then gently peel and cut them in half or leave whole.
Place butternut cubes onto a baking tray, drizzle with some olive oil, season and roast for +- 35 minutes until tender and slightly charred.
Rinse the lentils and boil in a small pot for 15 minutes until tender but still firm – do not overcook! Drain well.
Combine the salad ingredients together and set aside. The further you make this dressing in advance the better the flavour.
Gently toss the beetroot, butternut, lentils, mint and onion with ½ of the dressing.
Serve the lentil mixture on a bed of baby spinach topped with chunks of goat’s cheese. Drizzle with remaining dressing.
Season to taste.
Recipe by Carey Boucher Erasmus (@bitsofcarey) and published in Crush online magazine.