Roasted Beetroot, Haloumi & Braised Lentils
As the weather begins to cool down for winter, many prefer to stay in, drink something fancy and cook an amazing home meal. Our Executive Chef, Guy Jeffrey’s has created the perfect meal for you to try this winter season.
3 large beetroot (from your garden or local farmer’s market)
A few sprigs of flat leaf parsley washed & picked
300gm pack of haloumi
100gm puy lentils
1 clove garlic sliced
1 sprig rosemary chopped
1 carrot, 1 onion, 1 stick celery all finely diced
3 bay leaves
salt & pepper
extra virgin olive oil
- Cut the leaves off the beetroot, wash & reserve the tender small ones. Put the whole beetroot, skin & all in a pot, cover with water, bring to the boil and then simmer
- To cook the lentils heat a saucepan and add a good slug of olive oil. Fry your garlic, chilli, rosemary until they turn golden. Now add your finely diced vegetables and sauté until translucent. Add lentils, bay leaves, water and bring to the boil, simmering for approximately 25 minutes or until soft, but lentils are still holding their shape
- By now your beetroot should be cooked (a skewer will go through with no resistance). Take them out of the water and let cool enough for you to handle them. Skin your beetroot and chop into quarters, toss in olive oil and seasoning, then roast in a 200-degree oven.
- Seal your haloumi in a pan then heat in the oven with your beetroot
- When the beetroot is roasted nicely and haloumi is warmed through, put your lentils onto serving plates, arrange beetroot on top of them. Slice up the haloumi and put on the plate as well and then garnish with reserved beetroot leaves, parsley and a good drizzle of olive oil.
- If you need some meat on your plate serve with some BBQ lamb chops