Puy Lentil, Roasted Beetroot & Feta with Candied Walnuts (v)
(Photo credit, @mariewiik1, Château de La Lande)
This beautiful, versatile salad can be altered to suit the seasons. I made this salad in the summer for guests at Château de La Lande. After posting this picture in their kitchen on my Instagram page, a lot of my followers requested the recipe, which I promised to post on my new website, so here it is.
You can strip back this recipe to the original by not adding the additional vegetables. Adding the additional seasonal ingredients, like butternut squash, pumpkin or chargrilled apples or oranges, can turn this salad from a side dish to a main meal, offering a big bowl of goodness for an autumnal lunch. This is what makes this recipe so versatile, you can add whatever takes your fancy.
Happy cooking, I hope you enjoy it. N x
Serves four as a side dish, or two as a main meal
Ingredients:
250g cooked Puy lentils, in a pouch or tinned, drained and rinsed
1 vacuum packed packet of natural beetroot, (not in vinegar) or three medium sized whole fresh beetroots roasted and peeled
200g fresh or frozen butternut squash cubed
10 whole Radish
10/12 cherry tomatoes (still on the vine)
2 red onions peeled and quartered
200g feta cheese cubed
Large handful of rocket leaves or watercress
1 tsp zaatar
2 tbsp freshly chopped basil & mint leaves, extra for garnish
1 clove of garlic, crushed
3 tbsp extra virgin olive oil
2 tbsp balsamic or cider vinegar
100g raw walnut halves
25g caster sugar
10g unsalted butter
Pinch of dried chilli flakes
Sprinkle coarse sea salt
Salt and pepper seasoning
Dressing:
2 tbsp extra virgin olive oil
2 tbsp balsamic or cider vinegar
1 garlic clove, crushed
Salt & pepper seasoning
1 tbsp fresh chopped basil & mint leaves
Candied Walnuts:
100g raw walnut halves
25g Caster Sugar
10g unsalted butter
Sprinkle of sea salt
Equipment:
Frying Pan
Baking trays
Parchment paper
Mixing bowl
Serving platter or bowls
Set the oven to 180C fan, once the oven has reached temperature toast the walnut halves on a baking tray for five minutes and remove from the oven. You’ll be able to smell them getting toasty, don’t let them burn. They should be slightly darker in colour once done.
In a non-stick frying pan on the hob melt the sugar. Once the sugar has melted and turned a golden amber colour, turn the heat right down and toss in the walnut pieces, the salt and the butter. Swirl to coat all the walnut halves. Remove from the heat and quickly tip them out on to a parchment lined baking tray. Separate with a fork before they start to cool and stick together. Leave to one side. Once cool, using a rolling pin bash them up into smaller pieces. (The walnuts can be stored in an airtight container for up to a week).
Turn the oven back up to 200C, in a roasting tin layer the butternut squash, red onions, radish, and beetroot. Sprinkle on the zaatar, red chilli flakes and 1 tbsp of olive oil, toss to coat. Season with salt and pepper. Roast in the hot oven for 25/30 minutes until the vegetables are tender. Halfway through the cooking process sit the vine tomatoes, still attached to the vine, on top of the vegetables to roast for the final ten minutes.
Whilst the vegetables are cooking make your dressing. Add all the ingredients together and whisk, season to taste. Put to one side until you are ready to assemble the dish.
Warm the lentils as packet instructions in the microwave or on the hob if tinned.
In a large bowl start to assemble the salad. Tip the warmed lentils, roasted vegetables, tomatoes off the vine, feta cheese and salad leaves. Pour over the dressing and using your hands toss to coat. Tip out on to a serving platter or into individual bowls. Sprinkle with the bashed up candied walnut pieces and a handful of fresh basil and mint leaves.
Enjoy x