Roast Beetroot and Lentil Salad with Swordfish

Ingredients (serves 2)

  • 2 swordfish steaks
  • 350 g beetroot, uncooked
  • 100 g whole dried lentils, preferably the Puy variety
  • 1 portion stock cube, enough to make 600ml (1 pint)
  • 1 portion lemon(s), zest and juice
  • 2 teaspoon olive oil, extra virgin
  • 1 tablespoon fresh chives, (a small bunch), finely chopped
  • 1 pinch salt, and fresh ground black pepper

How to:

  1. Preheat the oven to Gas Mark 7/220ºC/425ºF and place the beetroot on a roasting tray.
  2. Roast for 30 mins until tender when pierced with a knife.
  3. Meanwhile place the lentils and stock in a saucepan with a lid and bring to the boil. Simmer for about 25 mins until the lentils are tender.
  4. Meanwhile place the juice and zest of lemon in a large bowl. Peel and chop the cooked beetroot and add to the bowl, also add the cooked lentils.
  5. Lastly, add the oil, chives and seasoning, toss gently together.

Serve with the grilled swordfish.

By | 2017-08-09T15:42:56+00:00 March 13th, 2010|Cooking, Fish|