Courgette, Beetroot & Lentil Salad

Enjoy a glut with baked feta

During the height of summer courgettes and beetroot suffer from gluts, not that this ever diminishes their flavour or culinary offering. This recipe incorporates a few sparks to challenge the usual and repetitive, while making the most out of ‘trimmings’

Beetroot bunches can be broken down into three vegetables, the leaves, stems and vegetable itself. All three have their own charm. The leaves a rich, slightly chewy spinach, the stems soften and ooze sweetness. Both of which need cooking while the swollen root is equally delicious raw as it is cooked, a characteristic shared with courgettes. 


Serves 4
Preparation time: 45 minutes
Ingredients:
1 bunch of beetroots (approximately 4 small)
1 courgette
320g brown or Puy lentils
40g apple cider vinegar
20g honey
Sea salt
Fresh ground black pepper
Rapeseed oil
A pinch of caraway seeds
1 block of feta
2 sprigs of mint
1tsp dried oregano

Preheat oven 200°C

1. Courgettes need very little time to marinade, so begin by slicing a courgette very finely into a large mixing bowl. Add the vinegar, honey, a teaspoon of salt, half a dozen grinds of black pepper and a couple of dessert spoons of rapeseed oil. Add a finely sliced golden beetroot if you are lucky enough to have one in the bunch.  

2. For the beetroot, cut the stalks and trim the leaves then roughly slice keeping the stems separate. Boil the swollen roots in simmering water for 15 minutes, drain and steam until cool enough to handle. Wipe off the skins, quarter and roast in the oven with a little rapeseed oil and seasoning.

3. While the vegetables are marinating and beetroot roasting, cook the lentils in simmering water for 15 – 20 minutes until they are tender. Drain and rinse under cold water before leaving to drain in a sieve. 

4. Soft salty feta transforms when baked, firming up the texture and softening the tang. Drizzle with a little oil and roast on a tray for 15 minutes. 

5. Gently warm a frying pan with a little puddle of oil to toast the caraway. Once the aroma builds add the stems and cook for a few minutes before adding the sliced leaves. Season and lightly fry for a few further minutes until lightly wilted. Add to the lentils and mix well with the courgette, coating everything in the marinade.

6. Remove the beetroot from the oven and mix into the salad. Serve in a large bowl with the feta and shredded mint.



Chef Notes:
1. Any cheese goes well with this salad, torn mozzarella, grilled or crumbled goats’ cheese or halloumi cooked on the BBQ are delicious alternatives.
2. Beetroot are small and tender at the start of their season. This recipe is equally delicious further through their season, but they will need more cooking time to become tender.
3. This salad is also delicious without the cheese as a side with a BBQ.

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer