This can be a light lunch or a main course salad. It’s rich in antioxidants and iron from the beetroot and rocket and high in fibre with the lentils. You can substitue the cheese for pan- frield salmon if you wish.
This was eaten after my first session at Lambourn running club organised by Chris Wilder. The weather held off and the sun came out, and Chris managed to find a relatively mud free route up hills and through fields, all with amazing views. I was mostly at the back, so maybe not marathon material yet!
What’s in it?
Beetroot, Puy lentils, Halloumi cheese, capers and rocket with a lemon vinagrette.
How did I do it?
I roasted the beetroot at 180 for about 30-40 minutes, then cooled, peeled and sliced, however you could use very thinly sliced raw beetroot which would give a nice crunch and flavour.
Meanwhile I cooked the Puy lentils in water for about 30 minutes. Then I assembled the rocket and lentils, added the cheese and beetroot and scattered some capers over the salad. The contrast of salt from the cheese and capers with the sweetness of the beetroot was delicious with a spoon of lemon and olive oil vinaigrette.
I added some asparagus and oatcakes to boost my energy levels, and then collapsed on the sofa!