As I've yet to find Castelluccio lentils here in Australia, I just have to make do with this pretty alternative and with the final hurrah of warm weather, I've got salad on my mind.
This dish will work as a side or a meal on its own.
1 cup puy lentils
1 garlic clove
1 bay leaf
red salad onion, sliced
fresh mint leaves, roughly chopped
fresh parsley leaves, roughly chopped
Marinated Goat Feta (I used Meredith Dairy)
sea salt and white pepper, to taste
Cook the lentils:
Rinse the lentils and place them into a pot, add the garlic and bay leaf then cover generously with water. Simmer for 10-15 minutes until the lentils have softened. Drain immediately - discard the garlic and bay leaf.
Cook the beetroots:
You can boil, steam or roast the beetroots. Once cooked, peel and cut into an even dice - you don't want these pieces to be too big.
Assemble the salad:
Place the cooled lentils and beetroot into a bowl, along with the sliced salad onion and chopped mint and parsley. Taste and adjust the quantities of onion and herbs to suit. Crumble in a little feta and toss gently.
Whisk together olive oil and pomegranate molasses and drizzle over the salad - toss lightly and taste - adjusting for salt and pepper as desired.
Serve with extra feta tumbled over the top.