1 medium raw beetroot, scrubbed clean and cut into 8-10 pieces
top part of a medium sized butternut squash, peeled and cut into 10-12 pieces
4-6 shallots peeled
8 dessert spoonfuls tinned green lentils - I'll use the rest of the tin in a curry tomorrow evening
2 large handfuls mixed salad leaves
1 large handful chopped radicchio
approx 50g feta cheese cut into small pieces
2 large handfuls fresh cranberries
1 heaped dessert spoonful soft dark brown sugar
approx 100ml water
red wine vinegar
extra virgin olive oil
salt & freshly ground black pepper
- Preheat the oven to 210C. Place the beetroot, squash and shallots in an ovenproof dish, drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes or until tender.
- Put the cranberries in a small pan with the water and sugar, bring to the boil and simmer until the cranberries pop and you get a runny jam consistency. Add a splash of red wine vinegar and cook for a minute or 2 longer then season to taste with salt and pepper. Remove from the heat and leave to cool slightly then stir through a dessert spoonful of extra virgin olive oil. The cranberry dressing will look like a slightly runnier version of cranberry sauce.
- Arrange the salad leaves and raddichio on plates, spoon over the lentils and scatter over the feta. Divide the roasted vegetables between the plates and dot the cranberry dressing over the top.