Lentil and Pea Porridge Salad

Ingredients

• 300 g beetroot bulbs (2)
• 6 tbsp Olive oil
• Salt
• Pepper
• 240 g beluga lentils
• 75 g pearl barley
• 1 Garlic clove
• 15 g Hazelnuts (1 tbsp)
• 1 bunch radishes
• 80 g Arugula (1 bunch)
• 4 sprigs Mint
• 70 g celery stalks (1 stalk)
• 200 g feta cheese (45% fat in the whole product)
• 1 tbsp walnut oil
• a pinch ground allspice
• a pinch cayenne pepper
• 2 tbsp lemon juice

Instructions

1. 1.

   Clean, peel beetroot bulbs, slice into rounds and place on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, season with salt and pepper. Roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 35 minutes until tender. Remove from the oven.

2. 2.

   Meanwhile rinse lentils and barley under running water. Cook them in a pot of boiling salted water for 30 minutes until al dente. Drain, let cool.

3. 3.

   While the beetroot roasts, peel and halve the garlic. Roughly chop hazelnuts. Clean radishes, wash and slice. Wash arugula and mint, pat dry. Trim celery, wash and cut into thin slices. Crumble feta cheese.

4. 4.

   Halve beetroot rounds and blend them with 2 tbsp olive oil, walnut oil, garlic, hazelnuts, salt, allspice and cayenne pepper using a stick blender until smooth. Season the beetroot puree with salt and pepper to taste.

5. 5.

   Whisk lemon juice with remaining oil, salt and pepper. Arrange lentils and barley on a platter, top with beetroot puree, arugula, mint, celery, radishes and feta, then drizzle with dressing.