Name: Beetroot and Lentil Salad with Dill Yoghurt
Total time: 45 min
Yield: 4
Ingredients: 160 grams green lentils; 1/3 cup olive oil; 1 onion, finely chopped; 2 garlic cloves, sliced; 3 tsp ground cumin; 3 tsp ground coriander; 3 lemons; 250 grams cooked baby beetroot, quartered; 120 grams baby spinach leaves; ½ cup coriander leaves; ¾ cup double thick yoghurt; ¼ cup dill sprigs; 320 grams goat’s cheese; lemon wedges, to serve

This beetroot and lentil salad is full of healthy, hearty ingredients and packs a flavourful punch perfect for a main or side dish.

Beetroot and Lentil Salad with dill yoghurt

HANDS-ON TIME 20 min | TOTAL TIME 45 min | SERVES 4

INGREDIENTS

160 grams green lentils
1/3 cup olive oil
1 onion, finely chopped
2 garlic cloves, sliced
3 tsp ground cumin
3 tsp ground coriander
3 lemons
250 grams cooked baby beetroot, quartered
120 grams baby spinach leaves
½ cup coriander leaves
¾ cup double thick yoghurt
¼ cup dill sprigs
320 grams goat’s cheese
lemon wedges, to serve

METHOD

PLACE lentils and 2 litres of water in a large pot over medium-high heat; bring to the boil. Reduce heat to medium; simmer for 20 minutes or until tender. Drain.

HEAT ¼ cup oil in a frying pan over medium heat. Cook onion, garlic and spices, stirring, for 3 minutes or until lightly golden.

ADD cooked lentils to pan; cook, covered, for 1 minute or until heated through. Remove the pan from heat.

JUICE 2 lemons into a bowl; add lentil mixture, beetroot, spinach and coriander. Season to taste; toss gently to combine. Juice remaining lemon into a small bowl.

ADD yoghurt; whisk to combine. Season to taste. Drizzle with remaining oil; top with dill.

DIVIDE lentil mixture among plates; crumble over goat’s cheese. Season to taste.

SERVE the beetroot and lentil salad with dill yoghurt and lemon wedges.

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