Lentils with Beetroot Leaf Chimchurri By Chef Tom Hunt
Ingredients:
- For the beetroot leaf chimchurri : 40g beetroot leaves or and parsley
- 2 tsp of dried or fresh oregano
- 2 cloves of garlic, crushed
- Pinch dried chilli flakes
- 8 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- For the salad: 1 bunch beetroots with leaves
- 240g cooked, green lentils
- 100g feta or goat cheese
Method:
To make the root green chimichurri: stack the
leaves neatly together, remove any woody stalks
then very finely chop the rest from stem to
leaf.Mix with the other ingredients and season
to taste. The chimichurri will keep in the
fridge for a week or two.To barbecue the beetroots: light the charcoal
or wood in advance and wait for the coals to
turn white before cooking on them. Place the
beetroots on the edge of the fire in the dying
coals away from direct heat to cook slowly for
about 40-60 minutes or until they begin to
soften. Test them by pressing them or by
testing their internal temperature with a
probe. Once they reach 85C they are cooked.
Once cool enough to handle, peel the charred
skin off the beetroots then cut them into
random geometric shapes.Finely chop any remaining beetroot leaves and
stir through the cooked green lentils with
chimichurri, to taste, then transfer into a
serving bowl.Top with crumbled feta or goat
cheese and the beetroot.Dress with a little more chimichurri and serve.
Serves
