Make this veggie beetroot and lentil salad with goat's cheese pearls for a sumptuous seasonal supper.
Make a feature out of home-grown beetroot (or some you picked up from the farmer's market) with this colourful summer salad.
Store cupboard switch - Small, black beluga lentils are so-called because of their resemblance to caviar. You can swap them for other lentils – brown or puy would both work well here
Preheat the oven to 200ºC/180ºC fan/400ºF/gas mark 6. In a bowl, toss the beetroot wedges with 1 tbsp oil, season and spread over a large baking tray. Roast for 20 minutes, then stir and roast for another 15 minutes.
Add the lentils to the tray with 1 tbsp oil, season and roast for a final 10 minutes, then leave to cool for 5 minutes.
Meanwhile, mix 2 tbsp oil in a large bowl with the balsamic vinegar and honey; season. Add the cooked beetroot and lentils, then stir in the chicory and most of the herbs, tossing everything together.
Finally, stir through most of the goat’s cheese. To serve, scatter over the remaining goat’s cheese and herbs, then drizzle over the remaining 1 tbsp oil.
Recipe and image courtesy of Waitrose, waitrose.com