An exotic vegetarian salad sweetened with pomegranate molasses, made from the dark red juice of the pomegranate fruit, which has been cooked down to form a thick, tangy syrup.
- 2 beetroot (beets), scrubbed but not peeled
- 300 g (10½ oz/2 cups) butternut pumpkin (squash), peeled and cut into 1 cm (½ inch) cubes
- 185 g (6½ oz/1 cup) brown lentils
- 60 g (2 oz/½ cup) dukkah
- 1 red chilli, diced
- ½ red onion, thinly sliced
- 20 g (¾ oz/1 cup) mint leaves
- 60 ml (2 oz/¼ cup) pomegranate molasses (see Note)
- 125 ml (4 oz/½ cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C (350°F).
Individually wrap each beetroot in foil. Place on a non-stick baking tray with the pumpkin and roast for 45 minutes, or until just tender.
Remove from the oven and leave until cool enough to handle.
Meanwhile, rinse the lentils and place in a saucepan with 750 ml (25½ oz/3 cups) water. Bring to the boil, then reduce the heat and simmer rapidly for 35 minutes, or until just tender. Drain the lentils and place in a large bowl.
Rub or peel the skin of the cooled beetroot. Cut the beetroot into wedges or cubes and add to the lentils with the remaining ingredients. Gently mix together.
Serve warm, or at room temperature.
• Pomegranate molasses is made from the dark red juice of the pomegranate fruit, which has been cooked down to form a thick, tangy syrup. It is available from Middle Eastern grocers and fine food stores.
Recipe and image from Turkish Meze, Sevtap Yuce (Hardie Grant Books, $39.95, hbk)