This lovely Middle Eastern salad uses the distinctive flavour of Golpar, a spice from Persia. It combines so well with the fresh, sweet and colourful beetroot (which is used raw, to keep hold of that colour and sweetness) and the earthy goodness of the lentils. The salad is lovely as a side dish to any Middle Eastern meal, particularly as part of a mezze, and it is also lovely for lunch served with some warm pitta bread.

01.

Ingredients

200g brown lentils
2 beetroot
1 red onion, diced
2 eggs, hardboiled
1 cos lettuce
2tbs red wine vinegar
2tbs olive oil
1tsp ground golpar pod
1/2tsp salt
grind of pepper

02.

Method

  • First cook the lentils until tender, half an hour or so, then drain and leave to cool. Meanwhile prepare the beetroot – it is best to wear some kitchen gloves for this to avoid purple skin! Wash the beets thoroughly, then peel and grate finely into a bowl.
  • In a separate bowl mix the vinegar, golpar and salt & pepper, then slowly whisk in the olive oil.
  • Next combine the lentils, beetroot and diced red onion, then pour in the dressing and mix well.
  • Last, grate the hard boiled eggs on top of the ingredients and gently mix again.
  • Dress a plate with the cos leaves, and arrange the salad over them.