More Fish, More Veg by Tom Walton

Author:Tom Walton
Language: eng
Format: epub
Publisher: Jane Morrow
Published: 2022-05-17T00:00:00+00:00

Place the beetroots in a large saucepan and fill with enough water to cover them. Add the vinegar, sugar and salt and bring to the boil. Reduce the heat to a simmer and cook for 1 hour or until soft. You want to be able to pierce through the beetroot easily with a small knife or skewer.

Meanwhile, make the whipped feta by placing all the ingredients in a small food processor or blender with 2 tablespoons water and blending until smooth, light and fluffy. You might need to add a little more water, depending on the feta. Season to taste with more lemon juice, salt or pepper, if desired.

Peel the beetroots while they’re still warm, then cut into wedges and place in a bowl. Add the lentils, fennel, rocket, almonds and herbs.

Whisk together the extra 2 tablespoons of the vinegar, the za’atar, olive oil and pomegranate molasses and season with salt and pepper. Pour this dressing over the salad and toss to combine.

Smear some whipped feta generously over a serving plate and pile the salad on top. Finish with a little more za’atar and serve.

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