Ingrédients :
A few large beets scrubbed cleaned and chopped into chunky bite size pieces
1 to 2 cans of lentils drained and rinsed
One large bunch of flat parsley roughly chopped
One bunch fresh mint roughly chopped
1 cup walnuts
200gr feta crumbled
Olive oil
Salt pepper
Honey
Za’tar
For the dressing:
4 T olive oil
2T apple cider or red wine vinegar
2 T pomegranate molasses
2 tsp ground sumac
Salt to taste
Generous drizzle of honey
Should be thick,sweet,sour and salty
Method:
Preheat the oven to 200
Roast walnuts for 10 to 12 minutes
Roast beets in a tray with olive oil salt chili flakes and a big drizzle of honey
Mix well and roast for 45 minutes till caramelized
Throw the herbs into a bowl along with lentils,feta, walnuts broken up and the dressing
Toss well and add the beets once they have cooled a little
Throw in about 1 Tbs of zatar before mixing up again with the beets and serve
