Mustardy Beetroot Lentil Salad Recipes

Steps:

• Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
• While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

Steps:

• In a medium saucepan, combine onion, quartered carrot, celery, bay leaf, and 5 cups water; cover, and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings.
• Meanwhile, place beets in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer, cooking until fork-tender. Remove saucepan from heat. Remove beets from water, and set aside until cool enough to handle, reserving cooking liquid. Peel, and return beets to cooking liquid until ready to serve.
• Make the vinaigrette: In a medium bowl, whisk together mustard, honey, sugar, and balsamic vinegar. Still whisking, slowly add 6 tablespoons extra-virgin olive oil; set aside.
• In a medium nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the finely chopped carrot and bacon. Cook until the color of the bacon has changed, about 1 minute. Add the cooked lentils, and season with salt and pepper. Cook until the lentils are heated through. Drizzle with red-wine vinegar, and stir to combine. Transfer lentils to a medium bowl.
• Place greens in a medium bowl. Drizzle with vinaigrette, tossing to combine. Divide greens among four plates. Top with warm lentils. Place a slice of goat cheese on the lentils. Slice beets and arrange around the perimeter of the plates; serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
• Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.