Lush lentil salad

6 servings Prep: 35 mins, Cooking: 1 hr 30 mins
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A warm salad of lentils, butternut, baby beetroot and goat’s cheese with harissa dressing.

By Food24 November 27 2013
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Ingredients (14)

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
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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.

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