Pressure Cooker Beetroot and Lentil Salad

Pressure Cooker Beetroot and Lentil Salad

Side Dish

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 cup Puy lentils, rinsed
  • 4 medium beetroot, stalks removed
  • 2 tbsp tahini
  • ½ cup Greek yoghurt
  • ½ a lemon, juiced
  • 1 tsp sumac
  • 1 tbsp capers
  • ¼ cup walnuts, toasted
  • 2 sprigs parsley, leaves picked
  • ¼ tbs salt and pepper
  • 50g feta
  • Splash water

Preparation

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

Nothing "beets" a healthy and delicious salad like this beetroot and lentil salad with tahini dressing, walnuts, capers and feta cheese. Beetroots are high in fibre while the puy lentils are an excellent source of protein. Puy lentils have a peppery flavour and hold their shape well after it has been cooked making it perfect for this recipe. This beautifully presented salad will impress your guests. This recipe is made using the Tefal Clipso Minut' Perfect pressure cooker which cuts the preparation time in half for steaming the beetroot and cooking the lentils.

1. Place the beetroot into the basket and add 1L of water to the pressure cooker. Lock the lid. Pressure cook for 30 mins. Once cooked, remove and cool. Clean out pressure cooker. Peel the beetroot and cut into 8 wedges. 2. Place the lentils in the pressure cooker and cover with water. Lock lid. Pressure cook for 15 mins. Drain and season with salt and drizzle with extra virgin olive oil.

3. To make the dressing, combine the tahini, yoghurt, lemon juice, 1 tablespoon of extra virgin olive oil, a splash of water and sumac. Season with salt and pepper.

4. To serve, spread lentils in a shallow platter and season with salt and extra virgin olive oil. Top with beetroot wedges and drizzle over tahini sauce. Top with walnuts, capers, parsley leaves and feta.

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