- 1 orange
- 1 garlic clove
- 1 beetroot
- 400g tin of green lentils
- 250g cherry tomatoes
- 1 spring onion
- 35g cashews
- A handful of mint, leaves only
- A handful of flat leaf parsley
- 1 pomegranate
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Vegetable peeler
- Frying pan
- 1.
Zest and juice the orange into a large bowl. Peel and grate the garlic into the bowl and whisk in 2 tbsp olive oil. Add a pinch of salt and pepper.
- 2.
Trim and peel the beetroot. Coarsely grate it and add it to the bowl of dressing. Drain and rinse the lentils, shake dry and tip them into the bowl.
- 3.
Quarter the cherry tomatoes and add them to the bowl. Trim and thinly slice the spring onion and add it to the salad bowl without mixing.
- 4.
Warm a frying pan on a medium heat for 2 mins and add the cashews. Toast for 2-3 mins, shaking the pan, till lightly coloured. Tip onto a board to cool, roughly chop and add them to the bowl.
- 5.
Finely chop the parsley, leaves and stalks, and the mint leaves. Set on top of the other ingredients.
- 6.
Halve the pomegranate and hold 1 half, cut-side down in the palm of your hand. Hold it over the salad bowl and whack it with a wooden spoon. The seeds should fall through your fingers. Repeat with the other half. Pick out any white pith.
- 7.
Add the cashews and pomegranate seeds to the bowl. Gently fold the salad to mix. Taste and adjust the seasoning, then serve.
- Tip
Purple Stain
Beetroot is a colourful character. To keep your kitchen, hands and clothes stain free, grate the beetroot onto a plate or a board you can wash up straight away, and wear gloves and an apron while preparing it.