Lazy Weekend Lunch
Check list Puy Lentils
Red and gold beetroot Green salad leaves Goats cheese Cobnuts
Fresh thyme Sherry vinegar Olive oil Cumin Salt
Borage flowers (optional) 1. Pre-heat oven to 180C/Gas 4
2. Boil 200g of puy lentils in water for 20 minutes or until cooked.
3. Wash and cube required amounts of red and golden beetroot. Place in a roasting tin, drizzle with olive oil, season with salt and cumin and roast for 35-45 minutes or until a cutlery knife goes through easily.
4. In the meantime, prepare the dressing by combining 3 parts olive oil with 1 part sherry vinegar, a pinch of salt and finely chopped thyme leaves. Mix with the lentils and a handful of salad greens
5. Arrange on a plate and top with cobnuts (in season and delicious), the cooked beetroot, goat’s cheese and borage flowers
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