12 Mar 2012
I've been on a spring cleaning frenzy the last week, so I've been trying to extend it to what I eat too as I find its easy to fall into a rut when it comes to what I cook and eat at home. Reminding myself about all the raw foods, salads and pulses I enjoy I came up with this simple salad, don't be put off by the long list of ingredients I'm sure you'll find most of them in your kitchen cupboards! Beetroot & carrots are still plentiful & tasty and Puy lentils are always a winner - low-fat, full of fibre not to mention iron and folate what's not to love?
Carrot, beetrot & Puy lentil salad with sweet lemon dressing
150g Puy lentils, rinsed
2 whole cloves of garlic, lightly bruised
500ml vegetable stock
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp tumeric
Small sprig of mint, leaves finely chopped
Very small bunch of coriander, finely chopped
4 medium carrots, peeled & coarsely grated
4 small beetroot, peeled & coarsely grated
For the sweet lemon dressing:
4 tbsp fresh lemon juice
8 tbsp vegetable oil
1 tsp dijon mustard
1 tsp caster sugar
Place the lentils, stock, whole cloves of garlic and dried spices into a pan and gently simmer for 20 minutes or until most of the liquid has been absorbed and the lentils are cooked, you may need to add a little more stock or hot water. Leave them to cool before adding the chopped mint and coriander and season to taste.
To make the dressing whisk the sugar and mustard together in a small bowl, then add the lemon juice followed by the oil little at a time as the dressing emulsifies. Or put it all in a jam jar and give it a good shake!
Mix the grated carrot and beetroot with the lemon dressing then layer up with the lentils, adding more fresh herbs or seasoning to taste. This salad will keep for a few days in the fridge but the dressing is best added just before eating. Crumble over some feta cheese or stuff into warm pittas for lunch, I also ate it as a side salad with a wild mushroom & ricotta cheese bake - yum!