Mallika Basu offers a feast of textures and fragrant spices in this wholesome wam salad. The tahini dressing is optional, of course, but it does add a creamy nuttiness and body the dish. Keep extra pul biber (Turkish chilli flakes), on the side for the heat-lovers among you.
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment and place the beetroot and broccoli on it. Sprinkle with the zaatar, sumac and 3 tbsp olive oil, then mix together with a generous pinch of sea salt flakes. Roast in the oven for 30 minutes, mixing well halfway through.
Cook the lentils and rice in the microwave according to pack instructions. Stir into the cooked veg, adjusting the seasoning to taste. Break the feta over the top, then put the tray back in the oven for 5 minutes to heat everything through.
In a bowl, whisk the tahini, lemon juice and remaining olive oil together to make the dressing. Add the pul biber to taste, depending on your heat tolerance levels. Serve the salad with the tahini dressing on the side to be added as liked.
Microwaveable pouches of rice and lentils can’t be reheated, so enjoy any leftovers served cold. Try some of the other packs of grains as a variation. Substitute the broccoli with prepped and halved brussels sprouts for festive feels. Any other beetroot lying around can go into the oven on another shelf with salt and olive oil to roast whole ready for another meal.