Beetroot & lentil panzanella salad

Beetroot & lentil panzanella salad

The Yoga Kitchen
Lisa Cohen


Quantity Ingredient

For the salad

Quantity Ingredient
80g puy lentils, washed and drained
1/2 teaspoon vegetable stock powder
2 small raw beetroot, scrubbed
8 baby turnips, with leaves still attached, scrubbed, or use large radishes when turnips not in season
1 tablespoon raw honey
2 tablespoons melted coconut oil
sea salt
freshly cracked black pepper
Gluten-free sourdough starter, torn into small pieces
2 eggs
125g halloumi
50g baby red chard leaves, washed
2 tablespoons Almond, beetroot & orange pâté

For the tahini dressing

Quantity Ingredient
1 lime, Juiced
1 tablespoon tahini paste
2 tablespoons olive oil
pinch sea salt
pinch ground coriander


  1. Preheat the oven to 180°C. Begin by cooking the lentils. Bring a large saucepan of water to the boil, add the vegetable stock powder and allow to dissolve, then add the lentils and cook for about 15 minutes or until tender but still with some texture. Drain and return to the pan.
  2. While the lentils are cooking, quarter the beetroot and place on a baking tray (baking sheet) lined with baking paper (parchment paper) with the baby turnips. Drizzle the honey, 1 teaspoon of the coconut oil, salt and pepper over the top and toss to coat.
  3. Roast for about 15 minutes or until tender and cooked through. Remove from the oven and set aside.
  4. Meanwhile, heat the remaining coconut oil in a non-stick frying pan, add the sourdough bits and toss in the oil to coat. Tip them onto a baking tray and spread out. Place in the oven for 5–8 minutes while the vegetables are cooking to crisp and brown then remove from the oven and set aside.
  5. Boil the eggs in a small saucepan for 4 minutes, then remove with a slotted spoon and allow to cool under cold running water for a minute. Carefully peel, then set aside.
  6. Reheat the same frying pan you used to toss the bread, crumble in the halloumi and gently brown on all sides. This will only take a few minutes. Remove from the pan and set aside.
  7. To make the tahini dressing, whisk together the lime, tahini, oil, salt and ground coriander. Add to the cooked lentils and toss. Now add the sourdough pieces and baby red chard leaves and toss once again.
  8. Serve the salad with halloumi crumbs and a dollop of the Almond, Beetroot & Orange Paté. Place an egg on the plate and just before serving, break the egg, so that the yolk begins to run. Serve immediately.
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