The Best Guide for the NN12 Area

Purple Sprouting Broccoli, Beetroot, Orange & Caraway Salad

Caraway works really well with beetroot and adds a warming flavour to this salad. You can cheat and buy ready cooked packs of puy lentils, but to cook enough dried lentils for this, add a couple of handfuls to a pan, add three times the volume of water, a garlic clove or two, a sprig of thyme and a bay leaf. Boil for approx 25 mins until the lentils are tender, then drain and remove the herbs and garlic. Use blood oranges if they’re still in season.

Preparation Time: 15 minutes

Cooking Time: 70 minutes

Serves: 4-6 people

Ingredients

• 4 medium sized beetroot (600-700g),
• left whole in their skins
• 200g purple sprouting broccoli
• 2 tsp caraway seeds
• 2 oranges
• olive oil
• 2-3 handfuls cooked puy lentils

Instruction

1. Preheat the oven to 200°C.
2. Wrap each beetroot in pieces of foil. Place in a baking dish and roast until tender. This can take 30-40 mins for small beetroot, about an hour for medium ones and longer for large ones.
3. Test by inserting a sharp knife. Remove from the oven, leave until just cool enough to handle, then rub off the skins. Cut into wedges.
4. Zest half of one orange, then peel them and cut out the segments, removing any pith, using a sharp knife over a bowl to catch any juice. Squeeze the rest of the pulp over the bowl to release any remaining juice.
5. In a pan of boiling water, cook the psb for 3 mins until tender. Drain, refresh in cold water, then drain again.
6. Add the caraway seeds to a large dry pan. Heat gently for approx 1 min, just until you can smell them.
7. Add a good glug of olive oil and the orange juice and zest.
8. Warm gently, then toss in the beetroot, orange, psb and lentils. Season well and toss to combine. Serve on a platter.

Courtesy of http://www.riverford.co.uk

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