2 beetroot, scrubbed but not peeled
2 cups sweet potato, peeled and cut into bite sized pieces
1 cup black (French) lentils
½ cup dukkah
1 red chilli, diced
1 small red onion, thinly sliced
3 small red radishes, thinly sliced
7cm piece cucumber, diced
¼ cup chopped parsley
1 cup mint leaves
2 cups baby spinach leaves
¼ cup pomegranate molasses (see note below)
½ cup olive oil
Preheat the oven to 180°C. Wrap each beetroot in foil and place on a non-stick baking tray with the sweet potato and roast for 45 minutes, or until just tender. The sweet potato will be ready in about 15 – 20 minutes. Remove from the oven and leave until cool enough to handle.
While that’s cooking, rinse the lentils and place in a saucepan with 3 cups water or stock if you prefer. Bring to the boil, then reduce the heat and simmer rapidly until just tender. Drain the lentils and put to one side.