A warm salad for those chilly last summer days. Any leftovers can be packed up for lunch the next day too. We love adding beans or lentils to as many meals as we can. Pulses are affordable, nutrient-rich powerhouses and the crops are very planet friendly too. A win, win, win! Do you include lots of pulses in your diet?
Get a rainbow of vegetables delivered plastic free to your door here!
Liz x
Ingredients (serves 2 as a big lunch or 4 as sides)
For the roasted roots:
- 3 beetroot, scrubbed & chopped into bites
- 2 carrots, scrubbed and chopped into bites
- 2 tbsp olive oil
- 1 tbsp fennel seeds (or use caraway, cumin or any herb/spice you prefer)
- 3 tbsp balsamic vinegar
- 1 tbsp honey/maple syrup
- salt and pepper to taste
For the sautéd chard:
- 7 or 8 large rainbow chard leaves
- 3 cloves of garlic, peeled and sliced
- 1 tbsp olive oil
- salt and pepper to taste
To serve:
- 1 tin green lentils, warmed and drained
- 1 heaped tbsp wholegrain mustard
Method
- Turn your oven on to 200C and find a deep baking dish.
- Tumble your chopped carrots and beetroot into the baking dish. Add the olive oil, vinegar, fennel seeds, honey, salt and pepper and mix well. Place the dish in the oven to roast for 20 minutes or so until just tender.
- While the roots are roasting, prepare the chard. Use a knife to separate the stalks from the greens. Cut the colourful stalks into bite sized pieces and place in a frying pan with the chopped garlic, oil, slat and pepper. Sauté for a few minutes until tender. The roughly chop the greens and add to the pan with a small splash of water. Stir for a few minutes to steam-fry and wilt the greens.
- When the roasted roots are cooked to your liking, remove the dish from the oven and stir in the mustard, lentils and chard. Serve warm or cold.
