RECIPE OF THE WEEK: ROAST BEETROOT, PEAR AND LENTIL SALAD
Posted by Kate | Filed under Recipes, Spring
This one is inspired by a salad my mum does for lazy Sunday lunches. Skip the duck if you don’t eat meat (or Donald specifically). It can be a bit tricky getting pears at this time of year; I would happily substitute apples, or even fresh nectarines (in which case, don’t poach them).
I apologize for the absence of any sensible measurements.
Cumin
Coriander seed
brown or green lentils
lemon juice
yellow onions, chopped
dhania (coriander leaf), chopped
pears, peeled, cored and cut into about eight wedges
caramelised verjuice (or apple juice with a splash of balsamic)
beetroot wedges, either roasted or boiled
duck breasts
honey
soy sauce
lemon juice
fresh ginger, finely chopped
First things first: boil the lentils in plenty of salted water, until al dente. Drain.
Fry the onions in a little olive oil until soft. Add cumin and coriander seed and a pinch of salt and pepper, and saute until the spices are aromatic. Remove from heat, and stir through the lentils. Squeeze over plenty of lemon juice, and add a splash more olive oil to moisten. Mix all together.
Bring the verjuice or the apple juice and balsamic to the boil in a small saucepan, and poach the pears or apples, if using, until tender but not mushy. You need almost enough liquid to cover them. Drain, but do not throw away the poaching liquid.
To make the marinade, mix the soy, honey, lemon juice and ginger together to taste. Do NOT put the raw duck breasts in the mixture.
Score the skin side of the duck breasts, and sear over high heat, 5-6 minutes each side. When they are cooked to your satisfaction, place them immediately in the marinade for half an hour.
To serve, put the lentil-onion mixture in a large bowl. Top with the pear and beetroot wedges. Thinly slice the duck breasts, and put those on top, too. Drizzle everything with some of the pear poaching liquid and the duck marinade. Serve with a nice baby spinach or watercress salad.
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