Puy lentils were the first pulse I truly fell in love with; they are nutty and firm and have a sophisticated air about them. This is a salad full of flavours that are just meant to be together. I think it tastes best when you roast the beetroot from scratch, although a ready-cooked option will make this recipe much quicker and will still taste superb.
Method:
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Trim and peel the beetroot and then cut into slim wedges. Toss with 1 tablespoon oil, season and spread over a baking tray. Roast for 30–40 minutes, turning every 15 minutes, until tender and a little caramelised.
- In a mixing bowl, whisk together the remaining 2 tablespoons oil with the vinegar, mustard, honey and salt. While they’re still hot, add the roasted beetroot to the vinaigrette and toss together; set aside to cool. (If using ready cooked beetroot, just add to the dressing at room temperature.)
- In a bowl, mix all the ingredients for the horseradish dressing with salt and pepper.
- When the beetroot are at room temperature, toss with the lentils spring onions, watercress and flaked fish. Divide between plates and serve with the horseradish dressing.
Cook’s tip: Smoked mackerel or hot-smoked trout also work really well in this salad. Vegetarians could add some goat’s cheese instead of fish if preferred.
Pulse swap: Any cooked black, green or brown lentil will do here, ideally a firmer variety.
Recipe extracted from Pulse: Modern recipes with peas, beans lentils (Ryland, Peters and Small)
