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Warm Beetroot, Lentil and Red Pepper Salad

Warm Beetroot, Lentil and Pepper Salad

4 small or 2 medium beetroots

2 red onions

2 red peppers

Extra virgin olive oil

Seeds from 3 cardamom pods + 1  tbsp coriander seeds, + 1/2 tbsp black peppercorns + 1 tsp flaky sea salt

150g/5.3 oz Puy or Puy-type lentils

300ml/10 oz vegetable stock + 2 tbsp balsamic vinegar, and a little extra for later

2 bay leaves

2 garlic cloves

Leaves from two sprigs fresh thyme

1-2 red chillies

Juice and grated zest of 1/2 large unwaxed lemon

Rocket/arugula leaves, chervil and flat-leaf/Italian parsley

1/2 pack of halloumi cheese (about 100 grams)

Source & Instructions

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