Page 169 - COMING UNSTUCK by Sara tuck

warm lentil,

beetroot &

fennel salad

Serves 4 This warm salad makes a great autumn lunch or dinner; the
combination of earthy lentils with sweet beetroot and peas,
12 small baby beetroot (beets) tender onion and fennel, soft, luscious buffalo mozzarella and
2 tbsp olive oil fresh, vibrant herb oil is bloody delicious!
2 tsp balsamic vinegar
1 tsp fennel seeds Preheat the oven to 180˚C (350˚F). Line 2 baking trays with
sea salt & freshly ground pepper foil. Put the beetroot in the centre of 1 piece of foil, drizzle with
2 large fennel bulbs, trimmed, oil and vinegar, and sprinkle over the fennel seeds, sea salt and
thickly sliced black pepper. Draw the foil up around the beetroot and fold
2 tbsp olive oil in the sides to create a sealed parcel. Repeat with the fennel,
2 tbsp white wine oil, wine, lemon zest and a little more sea salt and black pepper
finely grated zest of 1 lemon in the other piece of foil. Roast both for 55 minutes until the
2 cups green lentils beetroot and fennel are soft and tender (the fennel may be ready
2 bay leaves 5 minutes earlier than the beetroot). Remove from the oven and
sprig each of mint and rosemary set aside. Bring a large pot of water to the boil. Add the lentils
1½ cups frozen peas and herbs and simmer for 15 minutes, add the peas and cook
1 tbsp extra virgin olive oil a further 5 minutes. Drain and stir through the oil, vinegar
1 tsp balsamic vinegar and caramelised onions, and season with sea salt and black
½ cup caramelised onions pepper. Trim and peel the beetroot while still warm, then cut
(see p228) into wedges (use disposable plastic gloves to avoid bright pink
fingers!) Put the herb oil ingredients in a small food processor
Herb oil: and whizz to combine. Season well with salt and pepper.
⅓ cup extra virgin olive oil
finely grated zest of 1 lemon Spoon the lentils onto four serving plates and top with the
1 tbsp cider vinegar beetroot and fennel. Add the soft buffalo mozzarella, torn into
1 small clove garlic large chunks, a drizzle of herb oil, nuts (if using for an added
1 cup soft herbs (I use a textural crunch) and a last little sprinkle of sea salt and pepper.
combination of basil and mint
but you could also use parsley
and coriander (cilantro))

350g (12 oz) buffalo mozzarella
½ cup toasted walnuts, pine nuts
or almonds (optional)

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