BEETROOT, LENTIL & SUMAC SALAD

We have just endured a stifling heat wave in Brisbane. I can’t remember the last time that the weather was 38 degrees at 4pm. And lets not forget about the 100% humidity in the air. Due to this scorching weather, my body could not tolerate any hot or even remotely warm food this week, as I would break into a sweat if I even turned my oven on. I decided to use this week to get creative with salads. Now, salad can be very boring and mundane if you just use the same ingredients every time, the token tomato, lettuce, cucumber and store bought dressing. However, if you get imaginative and add beans, lentils, eggs etc, your salad can turn into a main meal. Which is what I did yesterday afternoon. I highly recommend buying a small sachet of sumac to flavour your salads. Sumac is a Middle Eastern spice that grows wild in the mid-east and Italy. It is purple in colour and has a sharp, sour lemon taste- don’t let this put you off though! It is superb in salads and is also used as a seasoning for meat. One teaspoon is all you need. 

 INGREDIENTS

• 1 x 450g tin of sliced beetroot, rinsed and drained
• 1 x 400g tin of brown lentils, rinsed and drained
• 1/2 a large tomato, sliced into thin wedges
• 1 teaspoon sumac
• a handful of lettuce (I used butter lettuce)
• 3 hard boiled eggs, halved. 

COOKING 

1. Bring a small covered saucepan of water to the boil. Add 3 eggs and cook for around 5-7 minutes. Turn off the stove and leave the eggs in the saucepan whilst you prepare the salad. 

2. Combine the beetroot, lentils, tomato, lettuce and sumac in a medium to large bowl. Toss well. 

3. Remove eggs from the saucepan, cool in cold water and peel off the egg shells. Halve the eggs and place them on top of the salad. 

x E