I have been so pleased that most of the recipes in Bill's Sydney Food are very quick and easy to make. There are a few that involve a bit more effort, although most of those are more winter fare and by the time I get to those I will be feeling much better. I was able to get some lovely small to medium beetroot from the green grocer recently so I decided to make Goat's Curd and Lentil Salad with Roasted Beetroot. It was so very good. Bill's introduction to the recipe commented on the curd being lighter and less pungent than goats cheese. I was unable to get goats curd and it wasn't until a couple of days later that I realised that I could have bought some goat's milk and made the curd myself. Instead I just used cottage cheese and think that it worked perfectly. This was a very filling dish and perfect for a summer meal. I roasted the beets earlier in the day. The lentils probably could have been cooked a tad longer but it was still a wonderful dish. I also think that it would be excellent made from quinoa or farro too.
Curd and Lentil Salad with Roasted Beetroot
4 medium beetroot, roasted, peeled and sliced into thick slices
1 cup lentils du Puy (I used French-style), cooked until tender
1/4 c diced Spanish onion
1/4 c seeded and diced tomato
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp finely chopped mint
1/4 c finely chopped parsley
8 asparagus spears, blanched and cooled
200g cottage cheese (or goat's curd)
Combine lentils, onion, tomato, oil, vinegar, parsley, mint and season with salt and pepper.
Divided between plates, top with asparagus, curd and finally sliced beetroot.