Ingredients

The following ingredients have 4 Servings
  • 4 beetroots
  • 2 tbs olive oil
  • 2 Lebanese bread rounds
  • 1 cup (200g) Puy-style whole green lentils
  • 1 small red onion, thinly sliced
  • 1 tbs lemon juice
  • Large handful flat-leaf parsley leaves
  • Large handful mint leaves
  • 3 celery stalks, cut into batons
  • 200g labne
  • Sumac and extra virgin olive oil, to serve

Instruction

  • Preheat oven to 220°C. Place beetroot in a small baking dish and drizzle with 1 tablespoon oil. Season, then cover with foil. Roast for 40-45 minutes until tender.
  • Remove from the oven and allow to cool.
  • Once cool enough to handle, peel the beetroot and cut into wedges. Set aside.
  • Reduce oven to 170°C. Bake bread on a large baking tray for 10-12 minutes until crisp. Cool, then roughly break into pieces.
  • Meanwhile, place lentils and 1 1/2 cups (375ml) water in a saucepan and bring to the boil. Reduce heat to low, then simmer for 15 minutes or until tender. Drain.
  • Place warm lentils, red onion, lemon juice and remaining 1 tablespoon olive oil in a bowl. Season, then stir to combine.
  • Stir parsley, mint and celery through the lentils. Divide among plates, then top with beetroot wedges and pieces of toasted Lebanese bread. Spoon over some labne, then sprinkle with a little sumac. Drizzle with extra virgin olive oil and serve.