Lentil and beetroot salad
1¼ cup(s), (240g), French-style, green
baby capers, rinsed, drained
red wine vinegar
400 g, shredded
120 g, crumbled
2 tbs, chopped
- Cook lentils in a large saucepan of boiling salted water for 20 minutes or until tender but still holding their shape. Drain.
- Heat half the oil in a small frying pan over medium heat. Add capers and cook for 2-3 minutes or until they change colour. Stir in vinegar and honey until combined. Remove from heat and stir in remaining oil.
- Pour dressing over lentils, season with salt and pepper and toss to combine. Add beetroot and gently toss to combine.
- Add goat’s cheese and dill, keeping some for garnish, and gently toss to combine. Serve sprinkled with remaining cheese and dill.