Lentil, beetroot and sweet potato salad
This is a long-time Retz staple - so much so that credit for the below photo should go to Mama Retz, who made it this weekend and reminded me how good it is. It's great warm or cold with meat or as a packed lunch as it’s very filling - the word salad doesn't really do it justice. You can vary the ingredients depending on what you have in the fridge, missing out the sweet potato or mint - or swapping in coriander if you prefer.
Serves 4 as a side, 2 as a main
Peel, chop and boil 1 sweet potato for 10 minutes or until tender. Drain. Meanwhile roughly chop and fry 1 red pepper. Chop 1 packet of cooked beetroot (get the kind which isn’t in vinegar). Drain 1 can of cooked green or puy lentils. Chop half a bunch of mint. In a large bowl, mix equal quantities of honey, oil and wholegrain mustard to make a dressing. Add the cooked red pepper and sweet potato along with the beetroot, mint and lentils. Stir to coat with the dressing and serve warm or cold.
Serves 4 as a side, 2 as a main
Peel, chop and boil 1 sweet potato for 10 minutes or until tender. Drain. Meanwhile roughly chop and fry 1 red pepper. Chop 1 packet of cooked beetroot (get the kind which isn’t in vinegar). Drain 1 can of cooked green or puy lentils. Chop half a bunch of mint. In a large bowl, mix equal quantities of honey, oil and wholegrain mustard to make a dressing. Add the cooked red pepper and sweet potato along with the beetroot, mint and lentils. Stir to coat with the dressing and serve warm or cold.
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