Beetroot and Lentil Salad

Cook Time 1 hour

Servings 4

Ingredients

3 tbsp extra virgin olive oil

1 cup of Puy lentils, rinsed

4 medium beetroot, stalks removed

2 tbsp tahini

½ cup Greek yoghurt

½ a lemon, juiced

1 tsp sumac

1 tbsp capers

¼ cup of walnuts, toasted

2 sprigs of parsley, leaves picked

Pinch of salt and pepper

50g feta

Splash of water

Method

Place the beetroot into the basket and add 1L of water to the pressure cooker. Lock the lid and bring to pressure. Turn down and set timer to cook for 30 minutes. Once cooked, remove and cool. Clean out pressure cooker. Peel the beetroot and cut into 8 wedges.

Place the lentils in the pressure cooker and cover with water. Lock lid and cook for 15 minutes under pressure, until tender. Drain and season with salt and drizzle with extra virgin olive oil.

To make the dressing, combine the tahini, yoghurt, lemon juice, 1 tablespoon of extra virgin olive oil, a splash of water and sumac. Season with salt and pepper.

To serve, spread lentils in a shallow platter and season with salt and extra virgin olive oil. Top with beetroot wedges and drizzle over tahini sauce. Top with walnuts, capers, parsley leaves and feta.