Indian Beetroot, Feta and Lentil Salad.

We had some vegetarian friends over for lunch and a kayak this weekend.   A combination of half a packet of lentils and some beetroot looking a little tired inspired this substantial salad.  It looks so beautiful with the brown, purple, white and green elements and each part can be prepared well in advance.  But do only combine within 15 minutes of eating.

Ingredients

Serves 4 as a light lunch, 6 as a side

4 medium beetroot

225 g brown lentils (Puy or any other lentil, but not split red lentils as they go mushy)

2 vegetable stock cubes

75 g feta cheese

250 ml plain yoghurt

2 tbsp milk

½ tsp garam masala

½ tsp chilli powder

salt and pepper

1 lemon

Handful fresh mint

1. Prepare the beetroot by chopping off the leaves, but allow 1cm of the stalks to remain on plus the roots and skin.  Place in a saucepan.  Cover with water, bring to the boil and cook for 40 minutes or until tender.  Once tender, pour away the water and allow to cool.  Chop off the stalk and roots and peel off the skin with your fingers then cut the beetroot into cubes.

2. Put the lentils in another saucepan with 500 ml water and the stock cubes.  Cook for 30 minutes, with the lid on, or until tender.

3. Mix together the yoghurt, milk, 1 tsp salt, garam masala and chilli powder.

4. Put the lentils in the middle of a large dish, top with the beetroot.  Sprinkle over the feta, crumbling it as you go.  Spoon over the yoghurt mix and top with the mint leaves, torn, and the juice and finely grated zest of half the lemon.  Serve with the second half of the lemon, cut into wedges plus a good grinding of fresh black pepper.

The yoghurt is also an amazing accompaniment with a curry topped with finely chopped cucumber and a sprinkling of extra spice.